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Indian Pudding
- Serves
6–8
- Difficulty
Easy
Published 2015
Nutty cornmeal is the base for this naturally gluten-free dessert, inspired by a pudding I was served at Durgin Park, the New England restaurant I dined at during my college years in Boston. Pour a little milk or soy milk over a bowlful of leftover pudding and heat in the microwave for a satisfying breakfast.
Ingredients
- Butter for the baking dish
5¼ cups 42 fl oz 1.3 l
Method
Preheat the oven to . Butter a300°F (150°C) 7-by-ll -inch 18-by-28 -cm
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