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Dessert

Steamed Indian Pudding

A steamed cornmeal and flour pudding sweetened with molasses.

From an old cookbook · modernised transcription
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Why it works: Flour and molasses are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Steamed Indian Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, combine cornmeal, flour, water, molasses, and baking soda, and mix until well combined.

  2. Pour the mixture into a pan or pail.

Steam and serve

  1. Steam for 2½ hours.

  2. Serve with sauce.

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.

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. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cornmeal
Forms the thick body of the pudding as it cooks and sets.
All-purpose flour
Adds structure and helps hold the pudding together after steaming.
Molasses
Adds moisture, deep sweetness and a dark color to the pudding.
Baking soda
Reacts with the molasses's acidity to help the pudding rise and lighten.

The step that matters

Steam for 2½ hours. Steaming gently and steadily cooks the cornmeal fully and sets the pudding evenly. Uneven or insufficient steam leaves the center soft or dense.

“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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