Journal archive recipes for comfort food Indian pudding

A local favorite dessert, here are two recipes for Indian Pudding. One recipe was published in a cookbook put out by The Journal back in the 1960s. The other comes from Aunt Carrie’s in Narragansett where you can order the dessert at the clam shack.  

Indian Pudding

5 cups milk

⅓ cup corn meal

¾ cup dark molasses

¼ cup butter

1 teaspoon salt

1 egg, beaten

1 teaspoon ginger

½ teaspoon cinnamon

3 tablespoons sugar

Preheat oven to 325 degrees. Boil 4 cups of milk over direct heat; stir in corn meal. Place mixture in top of double boiler and cook over boiling water for 15 minutes. Stir in molasses and cook 5 minutes more.

Remove from heat and add remaining ingredients. Pour batter into well-greased baking dish and pour 1 cup of cold milk over the top. Bake from 1½ to 2 hours in 325 degree oven.

Serve with thick cream or vanilla ice cream.

Aunt Carrie’s Indian Pudding

3 cups whole milk

4 tablespoons unsalted butter, plus more for greasing the dish

½ cup coarse cornmeal

2 tablespoons all-purpose flour

¾ teaspoon kosher salt

¼ cup blackstrap molasses

2 large eggs

¼ cup sugar

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

¼ teaspoon ground allspice

½ cup golden raisins

1½ cups unsweetened whipped cream or ice cream, for serving

Preheat the oven to 250 degrees. Grease a shallow 2- to 2½-quart baking dish with butter.