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Catholic Recipe: Indian Pudding


  • 4 cups milk
  • 1/3 cup corn meal
  • 1 cup dark molasses
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup raisins (optional)
  • 1 cup milk (optional)
  • Hard Sauce (see recipe) or ice cream


Prep Time: 3 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: USA


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The original American/Puritan Thanksgiving feast there was Indian pudding, made of corn meal and molasses boiled in a bag. Here is a modern version.


Boil the milk in the top of a double boiler. Stir in the corn meal and cook for about twenty minutes over boiling water. Then add the molasses and cook for another five minutes. Remove from the fire and add the butter, salt, spices, the egg beaten, and the raisins if used. Pour into a greased baking dish and bake at 300° F. for two hours. If you would have a soft center, pour the milk over the top. Serve with Hard Sauce (see recipe) or cream, though it is a New England custom to serve the pudding with vanilla ice cream.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951