Maybe it’s the New Englander in me, but when a warm spring day turns foggy and windy I start to crave indian pudding. It’s gooey, slightly bitter, and has a little bit of spice that makes it comforting all by itself (not to mention it’s a perfect companion for a scoop of ice cream if you have any around!). Many indian pudding recipes include eggs or cream so I figured it would be worth writing up a recipe for a small batch of pudding that didn’t rely on animal products.

Indian Pudding

You will need:

2 cups of “milk” (I used vanilla soy milk)

1/4 cup cornmeal

1/4 cup mollasses

1 tsp ground ginger

1 tsp cinnamon

a pinch of nutmeg

a pinch of salt

an oven-safe dish

non-dairy butter to grease the dish

thick bottomed sauce pan

whisk or similar utensil

Method:

1. Preheat the oven to 300 degrees fahrenheit. Combine the milk, cornmeal, mollasses, ginger, cinnamon, nutmeg, and salt in the sauce pan and bring to a boil while stirring.

2. Once the ingredients are boiling, reduce the heat to simmering and continue to stir until the mixture thickens.

3. Once the mixture is thick (about the consistency of creamy peanutbutter or of yogurt) turn the heat off. Grease the inside of the dish you’ll be baking the pudding in and then carefully pour the mixture into the dish.

4. Put the dish in the oven and bake for 60 minutes or until a knife inserted into the center of the pudding comes out clean. The pudding will still feel wobbly, but if the knife comes out clean it’s done. Once it’s done remove it from the oven and let it cool for 30 minutes.