Try this Indian Pudding recipe for a sweet treat!


  • 5 1/2 cups whole milk
  • 1 cup (packed) golden brown sugar
  • 2/3 cup WEM Organic Yellow Cornmeal
  • 2 ½ tablespoons mild-flavored (light) molasses
  • 1 tbsp ground ginger
  • 1 tbsp teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 teaspoon vanilla extract
  • ½ craisins
  • Vanilla ice cream or frozen yogurt


  1. Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish or oven-safe individual ramekins. Combine the first 6 ingredients in a heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured about 18 minutes. Remove from heat. Melt butter. Whisk in butter, vanilla extract, and raisins.
  2. Transfer pudding mixture to prepared baking dish or ramekins. Bake pudding until golden brown and center no longer moves when the pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.