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Our Famous Indian Pudding - At Home

Indian Pudding has been a New England favorite since the first settlers came over in the 1700s, and it's not hard to understand why. The cozy spices mixed with molasses and cornmeal has the sort of aroma that draws nostalgia from everyone who tastes it. And although this treat is known to give us fall feelings, it's a favorite year-round and will warm you up on some of these cool, early spring nights.

Our guests have enjoyed this famous dessert for years, and because you might not be able to come visit for a while, we wanted you to be able to make it at home!

Here's what you'll need:

  • 3 Cups Whole Milk

  • 3/4 Cup Molasses

  • 3/4 Cup Cornmeal

  • 1/2 Cup Sugar

  • 1/4 Teaspoon each of Cinnamon, Nutmeg and Ground Ginger

  • Pinch of Salt

  • 2 Eggs, Beaten

  • 1 1/2 Teaspoons Vanilla

  • Big Spoon

  • Whisk

  • Vanilla ice cream or whipped cream, for topping

Got everything ready? Let's get started!

First, combine the milk and molasses in a medium-sized pot over medium-high heat and stir occasionally until bubbles form.

Next, lower the heat and add in the corn meal, sugar, spices and salt.

Whisk frequently until thick and bubbly. Some chunks of corn meal might form, but just whisk through it! Keep going until all chunks dissolve.

This might take about 10-15 minutes, so turn the TV on, get some music playing, and be ready to be whisking for a while.

Now on low heat, whisk in the eggs and vanilla extract for about two minutes.

Finally, remove from heat and whisk for 2 more minutes before serving!

And there you have it! You've successfully made our famous Indian Pudding. Serve warm with vanilla ice cream or have it just the way it is!

Optional: Prepare a baking dish with butter or margarine and pour the Indian Pudding in. Bake at 325 for about 40 minutes and serve warm for a crisp top layer and gooey inside.


  1. Combine milk and molasses in a large pot over medium heat and stir until bubbles form.

  2. Lower the heat and add in the corn meal, sugar, spices and slat. Whisk until thick and bubbly, and until cornmeal completely dissolves.

  3. Add in the beaten eggs and vanilla extract and whisk on low heat for 2 minutes.

  4. Remove from heat and whisk for two more minutes before serving.

  5. Optional: Pour contents into a prepared baking dish and pop in a 325 degree oven for 40 minutes.

  6. Serve warm with some vanilla ice cream or whipped cream on top and enjoy!

So how'd you do? Any tips? Do something a little different? Have an Indian Pudding recipe of your own? Let us know! Show us your dessert on Facebook or on Instagram with the hashtag #ihrblogs

We can't wait to see your creations!

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@ihresortnh #ihresortnh #ihrblogs

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