Indian Pudding Recipe


The Savory Sisters grew up with this dessert that can mainly be found as part of traditional New England food.  We’ve tried it at Durgan Park in the center of Quincy Market in Boston but mostly enjoyed it in our Mom’s kitchen. The “Indian” in the name is referring to its Native American flavors including molasses, corn meal and cinnamon. It may not be the prettiest dessert but oh is it delicious and perfect for a cold day to warm you up. We love serving the pudding hot with vanilla ice cream as the hot and cold combination does wonders to the senses.

indian pudding


  • 2 eggs
  • 3/4 cup molasses
  • 1/3 cup packed brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 4 cups milk
  • 2/3 cup yellow corn meal
  • 3 tbs butter

Preheat oven to 350 degrees.  Spread in deep 3-4 quart dish. Combine everything but corn meal & milk, add 2 1/2 cup milk then whip in cornmeal. Cook until it begins to bubble and becomes stiff. Remove from heat then add butter and remaining 1 1/2 cup milk until smooth. Turn into baking dish and cook until slightly soft in center (1 1/4) hours.  Serve warm with vanilla ice cream.

Andrew’s Birthday Cake


My hubby’s birthday is coming up and I am making him this:


I took this photo of his birthday cake last year, which is Giada de Laurentiis’ Hazelnut Crunch Cake with Mascarpone & Chocolate. And I am making the cake again because:

1. The cake is heaven in every bite. Light mascarpone frosting, moist chocolate cake, fresh chocolate orange zest and crunch hazelnut candy = perfection.

2. My hubby LOVES Giada.

3. My hubby requested I make it again.

4. Presentation is to die for and makes me feel like I am a cake artist (even though I am far from one).

5. The cake is surprisingly EASY to make.

You are probably thinking, yeah right, how could a cake that looks like that be easy? Well, it is boxed cake. Yes, you heard me right. Giada’s recipe calls for boxed cake, and I am all about the short cuts if it doesn’t take away from flavor. I used Duncan Hines Dark Chocolate Fudge Cake and the cake was so moist and delicious with this mix. And the hazelnut crunch, while it looks intimidating, wasn’t hard to make at all. Simply boil sugar and water for 10 minutes then pour the mixture over hazelnuts on parchment paper.

So the next time you want to impress guests or that special someone with an amazing cake that will cause them to crown you king/queen and bow at your feet, try this cake. And enjoy!

Recipe on the Food Network’s Website: Hazelnut Crunch Cake with Mascarpone & Chocolate