Indian pudding is not to be confused with kheer, the South Asian pudding made with basmati rice. It’s made with cornmeal, so should not to be confused with corn pudding, either, which is a savory dish made with sweetcorn. No, it’s an old New England dessert I’ve heard about for years, but have never tried. The combination of ingredients appeals to me: cornmeal, maple, ginger, and molasses. True, this is by no means a traditional version—because of the ginger (and the other spices, which I don’t think were available in the 17th century North America?), golden syrup, maple sugar (instead of syrup, because lo! I found an extra packet hiding in the cupboard), and the extra rice flour I had. But it is warmingly good for cold days (and nights), and easy to make.
Overall verdict: Tastes like pumpkin pie filling, minus the crust. A bonus if you can’t or don’t want to hunt down canned pumpkin, or deal with eviscerating a winter squash.
Yes, this pudding has a skin. It is not known for its beauty. The skin is full of tasty caramelized goodness.