New England cornmeal and molasses pudding
A dense milk and cornmeal pudding flavoured with molasses and spices, slowly baked in the oven.
Active time45 min
Cooking2 h
Total2 h 30 minResting : 15 min
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Ingredients
- 2 tsp ground ginger
- 62 g unsalted butter
- 1680 ml pasteurised whole milk
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 156 g non-instant fine to medium yellow cornmeal
- 66 g white sugar
- 340 g unsulphured food-grade cane molasses, not blackstrap
Preparation
Heat the conventional oven to 180 °C. Grease a 33 × 23 cm dish with 5 g butter. In a large heavy pot, combine 1440 ml milk, molasses, sugar, the remaining 57 g butter and spices. Heat for about 10 minutes, stirring, until just boiling. The molasses may make the mixture look slightly curdled.
2 tsp ground ginger62 g unsalted butter1680 ml pasteurised whole milk1 tsp ground cinnamon1 tsp ground nutmeg66 g white sugar340 g unsulphured food-grade cane molasses, not blackstrap- oven
- rectangular dish
- brush
- large heavy-based pot
- spatula
Mix the cornmeal with the remaining 240 ml milk. Whisk into the hot pot. Return to a simmer and cook for 20 minutes, stirring constantly and scraping the base, until noticeably thickened. Pour into the dish.
156 g non-instant fine to medium yellow cornmeal- bowl
- whisk
- spatula
- pot
- dish
Bake for about 90 minutes at 180 °C until set in the centre. It may puff and then sink as it cools. Cool for 15 minutes and spoon out small portions. The texture is dense and soft, not dry. Refrigerate leftovers once cooled.
- oven
- oven gloves
- rack
- serving spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration