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Nantucket Indian Pudding

Western.Chefs's picture
This Nantucket Indian Pudding is simply delicious ! This spicy vanilla ice cream pudding makes a divine dessert ! Do try this Nantucket Indian Pudding once and let me know if you share my passion.
  Yellow cornmeal 2⁄3 Cup (10.67 tbs)
  Milk 4 Cup (64 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Ground ginger 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Vanilla ice cream 1 Cup (16 tbs)

Preheat oven to 350°F.
Grease shallow 1 1/2 quart glass or ceramic baking dish.
In small bowl, combine cornmeal and 1 cup milk.
In 4 quart saucepan, heat remaining 3 cups milk to boiling over high heat.
Stir in cornmeal mixture; heat to boiling.
Reduce heat to low and cook, stirring often to avoid lumps, 20 minutes. (Mixture will be very thick.)
Remove saucepan from heat; stir in molasses, margarine or butter, sugar, ginger, cinnamon, salt, and nutmeg until blended.
Pour batter evenly into baking dish.
Place baking dish in roasting pan; place on oven rack.
Carefully pour boiling water into roasting pan to come halfway up side of baking dish.
Cover with foil and bake pudding 1 hour.
Remove foil and bake pudding 1 hour longer or until lightly browned and just set.
Carefully remove baking dish from water.
Cool pudding in pan on wire rack for 30 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2576 Calories from Fat 973

% Daily Value*

Total Fat 109 g167.6%

Saturated Fat 64.4 g322.2%

Trans Fat 0 g

Cholesterol 325 mg108.3%

Sodium 1629 mg67.9%

Total Carbohydrates 369 g123.1%

Dietary Fiber 12.3 g49.1%

Sugars 242.6 g

Protein 46 g91.6%

Vitamin A 69.1% Vitamin C 3.4%

Calcium 174.8% Iron 72.3%

*Based on a 2000 Calorie diet

Nantucket Indian Pudding Recipe