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Indian Pudding View Larger

Indian Pudding


  • 1/3 cup corn meal
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 1/2 cup molasses
  • 3 Tablespoons unsalted butter
  • 2 beaten eggs
  • 1/4 cup sugar
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 jar Stonewall Kitchen Old Farmhouse Chutney


  1. In a large bowl mix molasses, eggs, sugar, spices and Old Farmhouse Chutney.
  2. In a saucepan mix corn meal and salt.
  3. Gradually stir in milk, whisking constantly to prevent lumps, cook over medium heat, and bring to a boil stirring constantly. Reduce heat to medium-low and stir until mixture becomes thick, about 7-10 minutes.
  4. Remove from heat, add butter and stir until melted.
  5. Gradually add hot mixture to egg mixture, whisking constantly.
  6. Pour pudding into a greased 8-inch square baking dish or a 1-quart casserole dish.
  7. Bake Indian pudding in a water bath at 300 degrees F for about 60-75 minutes or until pudding has set.


In Stock

Old Farmhouse Chutney
Old Farmhouse Chutney Item: 130802 $6.50