Indian Pudding

Name: Indian Pudding
Yield: Serves 6–8
Ingredients: ½ teaspoon kosher salt; 1¼ teaspoons ground ginger; ⅔ cup (7 oz/220 g) light molasses; 5¼ cups (42 fl oz/1.3 l) whole milk or soy milk; Butter for the baking dish; ⅔ cup (2¾ oz/80 g) gluten-free whole-grain cornmeal such as Bob’s Red Mill; Vanilla ice cream for serving

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

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.

Ingredients

Butter for the baking dish
5¼ cups (42 fl oz/1.3 l) whole milk or

Dessert
Breakfast
Gluten-free
Vegetarian

Method

Preheat the oven to 300°F (150°C). Butter a 7-by-ll-inch (18-by-28-cm)