CONNECT facebook twitter pintrest instagram e-newsletter

Indian Pudding with Apples

From Lynne Wilson

Preheat oven to 300°F


4 cups milk
⅓ cup yellow cornmeal
½ cup molasses
⅓ cup sugar
1 egg, slightly beaten
1 Tbsp. butter
¼ tsp. cinnamon
¼ tsp. salt
½ tsp. ginger
2 cups apples, sliced (2 medium)


Cortland apples hold their shape best, but other varieties, with the exception of tart green ones, are good as well.

Scald 3 cups of the milk in a 2-quart saucepan. Remove from the heat and stir in the cornmeal and molasses. Return the pan to the heat and cook, stirring, for 2 to 3 minutes over medium, until slightly thick. Remove the pan from the heat and stir in the sugar, beaten egg, butter, cinnamon, salt, ginger, and apples. When well mixed, pour into the prepared casserole. Bake, uncovered, at 300ºF for 30 minutes. Pour the remaining 1 cup of cold milk over the pudding. Do not stir. Continue to bake for 1 ½ hours longer.

Serve warm with ice cream (coffee ice cream is especially good on Indian Pudding), whipped cream, or plain light cream.