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Indian Pudding

From The Deerfield Inn
Deerfield, MA

A colonial treat from our cover story—The Deerfield Inn. A strictly American dessert, Indian Pudding was served in the mid-1700s during the molasses trade. “Indian” refers to the ingredient cornmeal, used because wheat flour was unavailable. Still popular, it is one of the most frequently ordered desserts at The Deerfield Inn.


  • 4 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornmeal
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 2/3 cup molasses
  • 1/3 cup maple syrup
  • 4 eggs
  • 2 tbsp butter


Preheat oven to 350°F. Heat milk in a double boiler until skin forms. Whisk in cornmeal, sugar, and spices. Cook until thickened, stirring occasionally. Add molasses and maple syrup, heat through. In a separate bowl, beat eggs. Whisk small amount of the mixture into the eggs. Whisk egg mixture into the original mixture. Add butter to the mix. Pour mix into dish for baking. Bake at 350°F in a water bath until set (1 1/2 to 2 hours). Baking time depends on the size of the baking dish. Serves 6-8 people.

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