You are here: Home » Recipes » Indian Pudding Indian Pudding Kitchen Tested Yield 8 servings Homey, comforting Indian pudding is great for dessert -- and leftovers are terrific for breakfast! Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients teaspoon Nonstick cooking spray4 3/4 cups cold 2 percent lowfat milk, divided3/4 cup yellow stone-ground cornmeal2 tablespoons molasses2 tablespoons maple syrup1/3 cup packed dark brown sugar1/8 teaspoon baking soda1/8 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg1 large apple (any crisp, well-flavored variety except Granny Smith), finely chopped1/2 cup chopped pitted dates2 teaspoons eggs2 teaspoons egg yolks1/2 cup heavy cream teaspoon Vanilla ice cream or lightly sweetened whipped cream (optional) Instructions Preheat the oven to 325F. Spray a 2 1/2-quart casserole dish with cooking spray. Whisk together 3 cups milk and cornmeal. Pour into casserole dish. (The mixture will separate, but don't worry.) Bake, uncovered, 40 minutes. Remove, whisk well, and return to the oven for 10 minutes. Remove; stir in molasses, maple syrup, brown sugar, baking soda, salt, cinnamon, nutmeg and 3/4 cup milk. Whisk well. Stir in apple and dates. Bake 40 minutes. Scoop out one ladleful of the pudding into a bowl and whisk in 1 cup milk. Add eggs and egg yolks and beat well. Pour back into the casserole while whisking lightly. Drizzle cream over top. Return pudding to the oven. Bake until set, but still quite jiggly in the middle, about 45 minutes. Let cool at least 1 hour, to room temperature. It will firm up as it cools. Recipe by Crescent Dragonwagon.