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
Preheat the oven to 325°F (163°C). In a small saucepan, combine the beer and 2 cup (16 fl oz/473 ml) milk and bring to a boil. Reduce heat to medium-low and add molasses and the cornmeal. Cook until it thickens.
In a separate bowl, combine the egg, sugar, salt, ginger, and cinnamon. Add the cornmeal mixture and mix well. Stir in the butter and remaining ½ cup (4 fl oz/118 ml) cold milk. Bake for 90 minutes.
Once cooled, the pudding should be soft but set.
Serve with ice cream.
Beer Suggestions: Southern Tier Right-o-Way (Lakewood, New York), The Alchemist Heady Topper (Waterbury, Vermont), Lawsons Finest Liquids Sip Of Sunshine (Warren, Vermont).
PHOTO: MATT GRAVES