Robb Walsh's Indian Pudding

Gluten Free
Health score
7%
Robb Walsh's Indian Pudding
60 min.
6
483kcal

Suggestions


Indulge in the comforting warmth of Robb Walsh's Indian Pudding, a delightful dessert that promises to tickle your taste buds while being gluten-free. This traditional dish is a true testament to the charm of homestyle cooking, blending simple ingredients into a rich and satisfying treat. With a preparation time of only 60 minutes, this recipe is perfect for those cozy nights when you crave a nostalgic dessert that warms the heart.

The star of this recipe is the coarse-ground yellow cornmeal, which lends a unique texture and flavor that makes Indian Pudding stand out. Combined with the deep sweetness of molasses or cane syrup, fragrant spices like cinnamon and ginger, and the delightful chewiness of raisins, every bite is a harmony of flavors. Not only is it a treat for the senses, but it also provides a fulfilling experience, with each serving packing in a hearty 483 calories.

Whether you choose to prepare it in a slow cooker for an effortless approach or opt for the classic oven baking method, this dessert is sure to impress family and friends alike. It’s best served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream, making it the perfect dessert for any gathering. Discover the joy of making Robb Walsh's Indian Pudding and make it a beloved addition to your dessert repertoire!

Ingredients

  • 0.5 cup cornmeal yellow
  • 0.7 cup blackstrap molasses 
  •  eggs 
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon mace 
  • cups milk 
  • 0.5 teaspoon ground ginger 
  • 0.7 cup raisins chopped
  • 0.5 teaspoon salt 
  • tablespoons butter unsalted at room temperature
  • servings whipped cream for serving

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • baking pan
  • slow cooker

Directions

  1. You can cook this pudding in a slow cooker or in the oven. If you will be using a slow cooker, lightly spray a medium-size slow cooker insert with nonstick cooking spray. If you will be baking the pudding, preheat the oven to 300°F, and grease a 1 1/2-quart baking dish with butter.
  2. In a bowl, whisk the eggs until blended, then stir in the molasses, butter, and all of the spices. Set aside.
  3. In a saucepan, scald the milk over medium-high heat (small bubbles appear along the edge of the pan).
  4. Add the cornmeal and salt, stir well, and immediately decrease the heat to low. Cook, stirring constantly, for 10 minutes, until the mixture thickens.
  5. Remove the pan from the heat. Gradually add the egg mixture to the hot cornmeal mixture while stirring constantly, then continue to whisk until smooth. Stir in the raisins.
  6. If using the slow cooker, pour the batter into the prepared cooker, cover, and cook on the high setting for 3 hours or on the low setting for 6 hours or more, until the pudding has set. If using the oven, pour the batter into the prepared baking dish, place in the oven, and bake for 45 minutes, until the pudding has set.
  7. Serve the pudding warm with whipped cream or ice cream.

Nutrition Facts

Calories483kcal
Protein8.81%
Fat32.81%
Carbs58.38%

Properties

Glycemic Index
45.88
Glycemic Load
36.25
Inflammation Score
-7
Nutrition Score
17.072608584943%

Nutrients percent of daily need

Calories:483.26kcal
24.16%
Fat:17.98g
27.66%
Saturated Fat:10.02g
62.64%
Carbohydrates:72g
24%
Net Carbohydrates:69.07g
25.12%
Sugar:48.13g
53.48%
Cholesterol:135.55mg
45.18%
Sodium:343.73mg
14.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.86g
21.72%
Manganese:0.8mg
40.19%
Magnesium:136.84mg
34.21%
Calcium:332.24mg
33.22%
Potassium:1071.43mg
30.61%
Phosphorus:291.18mg
29.12%
Vitamin B2:0.47mg
27.77%
Selenium:17.96µg
25.66%
Vitamin B6:0.5mg
25.22%
Vitamin B12:1.12µg
18.67%
Iron:3.09mg
17.15%
Vitamin B5:1.57mg
15.69%
Copper:0.3mg
14.98%
Vitamin A:712.13IU
14.24%
Vitamin D:1.98µg
13.23%
Zinc:1.8mg
12.02%
Vitamin B1:0.18mg
11.86%
Fiber:2.93g
11.73%
Vitamin B3:1.1mg
5.49%
Folate:18.86µg
4.72%
Vitamin E:0.65mg
4.34%
Vitamin C:1.29mg
1.56%