Indian Pudding traces its roots back to British hasty pudding, which was made by cooking grains (usually wheat flour) in milk or water. Wheat flour was scarce in New England, so the enterprising colonials substituted Indian flour (cornmeal) and sweetened it with molasses. Here, we’ve hopped it up with IPA.
Active preparation time: 10 minutes
Total time: 2 hours
Serves: 3–4
1 cup (8 fl oz/237 ml) hoppy IPA
2½ cup (20 fl oz/591 ml) cold milk, divided
¼ cup (2 fl oz/59 ml) molasses
3 Tbs fine yellow cornmeal
1 egg
½ cup sugar
Pinch salt
½ tsp ginger, ground
½ tsp cinnamon, ground
3 Tbs butter