Indian Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

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.


  • Butter for the baking dish
  • cups (42 fl oz/1.3 l) whole milk or soy milk
  • cup (7 oz/220 g) light molasses
  • teaspoons ground ginger
  • ½ teaspoon kosher salt
  • cup ( oz/80 g) gluten-free whole-grain cornmeal such as Bob’s Red Mill
  • Vanilla ice cream for serving


    1. Preheat the oven to 300°F (150°C). Butter a 7-by-ll-inch (18-by-28-cm) glass baking dish.
    2. In a large heavy-bottomed saucepan over medium-high heat, combine the milk, molasses, ginger, and salt. Bring to a simmer, stirring frequently with a wooden spoon. Gradually sprinkle the cornmeal over the hot milk mixture, stirring constantly. Reduce the heat to medium-low and simmer, stirring almost constantly, until the cornmeal is cooked, the mixture is thick but still pourable, and large bubbles form at the surface, about 15 minutes.
    3. Pour the mixture into the prepared pan. Bake until a dark brown layer forms on top and the center no longer moves when the pan is shaken, about 1 hour and 30 minutes. Let cool in the pan for 10 minutes. Spoon the hot pudding into bowls. Top each with a scoop of ice cream and serve right away.