Indian Pudding
A slow baked New England pudding of cornmeal, milk, treacle and ginger, spooned out warm with ice cream.
- Time2 hr 30
- LevelEasy
- Costabout £0.43 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Butter a 1.5 litre ovenproof dish.
- 2
Heat 800 ml of the milk in a large pan until just steaming. Whisk in the polenta in a thin stream and cook, stirring, for 10 minutes until thick.
10 min - 3
Stir in the treacle, sugar, butter, spices and salt. Pour in the remaining 200 ml of milk and tip into the dish.
- 4
Bake for 1 hour. Pour the 100 ml cold milk gently over the top without stirring and bake for 1 hour more.
120 min - 5
The pudding will be soft set, dark and fragrant. Rest 15 minutes, then serve warm with vanilla ice cream or cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
