Apple Cider Indian Pudding

Indian Pudding with a twist

Long before the leaves turn, the hunter’s moon appears and the blackbirds gather, you know fall has truly arrived when you can finally turn on the oven without first turning on the air.

Before then, the days remain summer-warm with windows-open temperatures day and night.

It feels reckless, wasteful even, to simultaneously cool and heat the house, even when ever so tempted by autumn’s fat knobs of roast squash and smooth ridges of baked pumpkin.

So now that it’s cooled down a bit, cook squash for supper’s vegetable, then turn the oven down for an unusual variation of Indian pudding.

Its history harkens to 17th-century American colonies. Traditional versions are made with cornmeal, milk and molasses but since first trying this delicious apple-cider combination a year ago, I can’t fathom anything but!

ALANNA's TIPS Yellow cornmeal works well but I prefer the texture from half yellow cornmeal, half stone-ground cornmeal. Currants are slightly lower in calories and more nutritious than raisins. Their smaller size also makes for a more satisfying ‘bits per bite’. If you’ve not been happy with molasses in Indian pudding, this version has similar texture but lacks the charred, parched taste of molasses. For sophisticated presentation, bake the puddings in small ramekins. This helps control portion size, too, so long as you can eat just one!
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Share a favorite fall dessert at e-mail.


Old-fashioned homey dessert
Hands-on time: 20 minutes
Time to table: 90 minutes
Serves 8
  • 1/2 cup skim milk
  • 2/3 cup cornmeal (see ALANNA’s TIPS)
  • 3 cups apple cider (not juice)

  • 1 egg
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon table salt
  • 1/2 cup currants or raisins (see TIPS)

  • 4 tablespoons butter (in bits if cold)
  • Another 1/2 cup skim milk

Preheat oven to 325F.

Scald (that is, heat until just before boiling) 1/2 cup milk in large saucepan. Meanwhile, whisk cornmeal and cider in medium bowl, smashing lumpy bits. Slowly stir cornmeal into scalded milk (will look curdled). Cook until mixture thickens slightly, about 10 minutes, stirring often.

In same bowl (no need to wash), whisk together egg, brown sugar, cinnamon, salt and currants. Slowly add to hot mixture, stirring entire time. Stir in butter until it melts. Stir in second 1/2 cup milk.

Pour into greased pie or quiche dish, stir gently to distribute currants. Bake for 60 minutes or until golden. Let cool 15 minutes. To serve, scoop into bowls and drizzle with cream.

NUTRITION ESTIMATE Per Serving: 240 Cal; 7g Tot Fat; 4g Sat Fat; 42g Carb; 2g Fiber; 332mg Sodium; 47mg Cholesterol; Weight Watchers 4 points

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous7/16/2007

    Looks delicious!! Apple Cider is new addition but very innovative!! Must try recipe!!Thanks!!


  2. Anonymous7/16/2007

    Looks beautiful and delicious! Hope you don't mind if I try my hand at veganizing this.


  3. Foodie ~ This was the first Indian pudding I tried but I also tried the traditional molasses versions: no comparison, at least to my own taste.

    Susan ~ Can't wait to see what you come up with! It's a definite keeper, in all forms. Addictive, however!


  4. Anonymous7/16/2007

    This looks great. I've made an Indian Corn Pudding and loved it. Can't wait to try the Apple Cider version.


  5. Anonymous7/16/2007

    Man, two "must try" recipes in a row! My eldest loves cornmeal in most any form but somehow I've never made Indian Pudding. I just made Anadama bread the other day, with cornmeal and molasses. Fall must bring molasses to the mind!


  6. Anonymous7/16/2007

    One of the first recipes I ever collected (I was in the 2nd or 3rd grade) was for Indian Pudding. This version sounds delicious.

  7. Anonymous7/16/2007

    Looks soooooo good. I love Indian Pudding.


  8. Scott ~ Ummm. Your version sounds savory? I can see this in that way too, with some adjustment.

    Ellen ~ We'll go for three, yes?!

    Kevin ~ Lucky you, knowing Indian pudding for so long!

    Peabody ~ Another fan, yay! Me too!


  9. Anonymous7/16/2007

    It was great--tasted wonderful

  10. Anonymous7/16/2007

    Kim and I are trying this one tonight! Sounds like a perfect treat on a cold, fall night!

  11. Anonymous7/16/2007

    This sounds so good! I have never heard of anything like this before, and at first I thought you meant India -Indian, not North American Native Indian.
    Can't wait to try this!


  12. Anonymous7/16/2007

    it is tasty pudding said my frend bob when i make this for him in germany


  13. Anonymous11/24/2007

    I have stoneground cornmeal in my freezer. Can I use all stoneground or is it best to combine?
    Sounds yummy.

  14. I prefer the texture of half stoneground and half regular. But you can't go wrong, this is really good!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna