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Dessert

Baked Indian Pudding

A baked pudding made with milk, Indian meal, molasses, beef suet, salt, and cold milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Indian Pudding

Why it works: Milk and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Baked Indian Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the pudding base

  1. Boil the milk in a large pot.

  2. Gradually stir in the Indian meal and molasses.

  3. Let the mixture cool.

Assemble and bake

  1. Butter a high brown earthen pan.

  2. Add the chopped beef suet and salt to the pan.

  3. Pour the pudding mixture into the pan.

  4. Stir to combine.

  5. Add the cold milk.

  6. Do not stir again.

  7. Bake in a 300°F (150°C) oven for five hours, or eight hours if using a brick oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Molasses + beeftop 35% of all pairs
    Smell alikelow
    Cooked together606 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Indian meal
Cornmeal thickens the milk into a set, spoonable pudding body.
Molasses
Adds sweetness and deep brown colour as it caramelises slowly in the oven.
Milk
Forms the custard liquid that the cornmeal thickens and bakes into a pudding.
Beef suet
Adds fat that enriches texture and keeps the pudding moist during long baking.

The step that matters

Do not stir again after adding the cold milk. Once the cold milk is added, stirring would mix it unevenly and break up the layering as the pudding bakes slowly. Leaving it still lets the liquid settle and the surface set gently while the cornmeal thickens underneath.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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