Indian Pudding

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Similar in texture to corn bread, this pudding is best served with Greek yoghurt or whipped cream.


  • 175 g/6 oz/ cups corn meal
  • 600 ml/1 pint/ cups milk
  • 50 g/2 oz/4 tablespoons butter
  • 6 tablespoons molasses
  • 6 tablespoons honey
  • ½ teaspoon each salt, ginger and cinnamon
  • 2 eggs, beaten
  • 100 g/4 oz/1 cup raisins


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Mix the corn meal with the milk and heat in a saucepan, stirring all the time. When the mixture has begun to thicken, remove from the heat and stir in the butter, molasses, honey, salt and spices. When it has cooled a little, beat in the eggs and stir in the raisins. Pour into a well-buttered, shallow oven dish and bake for 45 minutes.