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Dessert

Fried Indian Pudding

A fried pudding made from Indian meal, flour, and boiling water, seasoned with coarse sea salt and served with molasses or maple syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Fried Indian Pudding

Ingredients

Directions

Make the pudding

  1. Stir Indian meal and flour into boiling water to make a thick pudding.

  2. Add coarse sea salt to taste.

  3. Pour the mixture into a deep dish.

  4. Let it stand overnight.

Fry and serve

  1. Cut the pudding into thin slices.

  2. Fry the slices in enough fat to prevent sticking on a griddle.

  3. Keep the fried pudding hot in the oven until ready to serve.

  4. Serve with molasses or maple syrup.

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

Indian meal
Cornmeal provides the body that sets the pudding into a mass that can be sliced.
Flour
Adds starch that helps the pudding hold its shape when cut and fried.
Fat for frying
Creates a browned, crisp surface on the slices and keeps them from sticking to the griddle.

The step that matters

Letting the pudding stand overnight. Standing lets the cornmeal and flour starches cool and firm fully, so the pudding holds together when sliced thin and does not crumble or tear in the pan.

“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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