Indian Pudding
Made with cornmeal and molasses and baked until perfectly wobbly and golden brown, Indian Pudding is an old-fashioned New England dessert like no other.
By Yankee Magazine|Nov 11 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanEarly colonists brought with them to America a fondness for British “hasty pudding,” a dish made by boiling wheat flour in water or milk until it thickened into porridge. Since wheat flour was scarce in the New World, settlers adapted by using native cornmeal, dubbed “Indian flour,” and flavoring the resulting mush to be either sweet (with maple syrup or molasses) or savory (with drippings or salted meat). In time, Indian pudding evolved into a dish that was resoundingly sweet, with lots of molasses and additional ingredients such as butter, cinnamon, ginger, eggs, and sometimes even raisins or nuts. Recipes for Indian pudding began appearing in cookery books in the late 1700s.
SEE MORE:
75 Classic New England Foods
Plimoth Plantation’s Slow Cooker Indian Pudding
Old-Fashioned Durgin-Park Indian Pudding
Yield:
6 to 8 servingsIngredients
4 cups whole milk
1/2 cup cornmeal
1/2 cup molasses
1/4 cup pure maple syrup
2 tablespoons unsalted butter, softened, plus more for baking dish
2 large eggs, beaten
1 teaspoon table salt
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
Instructions
Preheat the oven to 300° and grease a 1 1/2-quart baking dish.
Bring milk to a simmer in a double boiler over high heat. Slowly add the cornmeal, whisking to combine. Continue to cook, whisking constantly, for 15 minutes.
Slowly add molasses, then remove from heat. Add maple syrup and the rest of the ingredients and stir until smooth.
Pour mixture into the prepared baking dish, and bake until the pudding is set and the top is browned, about 2 hours. Serve hot or cold, topped with vanilla ice cream or whipped cream.
I was very happy to get a copy of this recipe. My dad used to make it for us when we were kids, and I didn’t know how he did it. I am now 62 years old so you can imagine how thrilled I was to find it. Thank you
This is the best recipe for Indian Pudding that I’ve ever found. After the stovetop prep, I cook it in the crockpot on high (equals 300 degrees).
Excellent idea when you don’t want to crank up the oven!
This Jersey Girl (living in a New York world right now!) LOVES, LOVES, LOVES Indian Pudding. I first had it back in the late 70’s when my mom and I went on a bus trip to New England. I always try to have it when I am in New England. I remember getting it in a can (!) somewhere once–maybe VT Country Store? It was pretty good. Most recipes want you to bake it all day. This one looks pretty easy, but I would be the only one eating it, so I will have to pass on making it right now.
I used to make this many years ago & now that I found this recipe will make it again to go w/my homemade vanilla ice cream. Thanks
Bake at what temperature? I want to try this, but I don’t want to burn it either.
As per the preheating instructions, 300 degrees.
My Grandmother and then my mother used to make this pudding, especially in the winter. I loved this pudding and so did the rest of the family. I’m so happy to find this recipe. I did find one elsewhere several years ago but it wasn’t the same as that made by my mother. Hope this one has that same taste. Look forward to trying it.
This is one of the most flavorful combination desserts in the world! A good article for Yankee would be if you located the restaurants/hotels that still serve it. There aren’t many. My Go-To locations include: the Public House in Sturbridge, MA and The Student Prince-The Fort in Springfield, MA…and that’s all I know. Growing up there was that special chain of Red Coach Grills. Thank you for posting this recipe.
The Fox Run Restaurant in Phillipston Massachusetts served it and was made in house. When I worked there I remember the chef added cream and stirred it on the hour. I have some in the oven as we speak.
We now spend our winters in Park City,UT at 7100 feet. I have tried my favorite Indian Pudding (Sturbridge Village) recipe for a number of years and can’t quite get the texture right. Any suggestions for altitude on your recipe or will it not be a factor.
Cook it in the crockpot on high for how long, please?
Southwest, I would do 3-4 hours in a crock pot on High:-) That’s how we do it here in Maine.
Durgin-Park in Quincy Market makes their own on the premises and it is wicked good…Their beans are also great,,
Such a great dessert for fall and winter! I recall going to Howard Johnson’s restaurants many years ago with my Mom and enjoying this with vanilla ice cream. I have made it at home several times; be careful which recipe you use as they are all slightly different and the results do vary. I have yet to find a version that tastes like the one served at Ho-Jo’s, but I’m still trying! Their pudding was very moist; I’m going to see if the crockpot recipes come close. The oven versions are sometimes dry. (They still taste good, though.)
I also enjoyed Howard Johnson’s Indian Pudding with vanilla ice cream, as I was growing up. I wish I could find their recipe, too!
I love Indian Pudding. It brings back good memories of my grandmother. This would be going back to the 1940s and 50s. My grandparents had a big coal burning furnace in their basement with a deep shelf between the door and the firebox. Grandma baked her Indian Pudding all day on that shelf in the furnace. She also baked beans there in a bean pot. I have her recipes for both but haven’t made either in years. Incidentally, I believe they serve Indian Pudding at the Orton’s restaurant next to the Vt. Country Store and yes, I also am quite sure they sell a canned version in the store and catalog. There is a gift shop in Marion, MA (I’m not sure it isn’t technically in Wareham) called Ansel Gurney’s. The shop has a very nice little restaurant that serves lunch. Indian Pudding is one of their regular desserts.
You can also get really good Indian Pudding at Durgin Park in Boston.
Since Durgin Parks has changed hands their food, including the Indian Pudding is not the same at all…too bad. I grew up having Indian Pudding that my Mom and now my wife makes with a recipe Hayden Pearson.s cook book…. “O U T S T A N D N D I N G” Yes it takes time, but oh is it worth it, Don’t foret the Brighams Vanilla Ice Cream!!!!
I have never had Indian Pudding. But something quite similar Grapenut custard. My mother would make when ever she cooked a roast.
Oh Susan, how I love grapenut custard. Thanks for the reminder.
They ofen have grapenut pudding on the dessert menu at the Wayside Diner in Berlin, Vermont. I probably will try it now.
Coles Farm Restaurant in Grey, Maine has it on their menu
Mom got a recipe for Indian pudding from an elderly former schoolteacher from Maine. It uses shredded wheat biscuits instead of cornmeal. No precooking necessary, Eggs, milk, molases, spices, etc. are blended together, then crumbled biscuits added and whole mixture poured into a greased loaf pan and baked. Custard-like texture with browned top. Served warm with vanilla ice cream, of course. This is the only recipe I’ve come across that uses shredded wheat instead of cornmeal. In any case, it’s traditional at our home!
Shredded Wheat biscuits was used by my mom, I think she picked it up from my dad’s mom residing in Detroit Maine, I loved it!
Great memories of my younger years growing up in Arlington,Mass. My grama who was born in Canada made Indian Pudding about twice a month, but we never knew when that would happen ! A pleasant surprise when we had desert.
Sounds great. But ” whisking constantly for 15 minutes” sounds pretty tiring.
LOL I agree…but I really wanted to make this, so I put just one beater into my hand mixer, put my iTunes on shuffle, set the timer and mixed on lowest speed for almost (couldn’t do it) 15 mins.
Love your sense of humor!
I dont have a double boiler,,,saucepan ok ?
You can use one saucepan inside a larger saucepan. I don’t have a double boiler either & I’ve made it.
Excellent Indian Pudding at Jasper White’s Summer Shack- Cambridge and Boston. Master of the old New England recipes!
Indian pudding with vanilla ice cream was a Thanksgiving treat growing up. We got ours out of a can, yes a can, and I loved it then and still do. For a few years, I couldn’t find it in the grocery stores so I was forced to make my own. I would tell my family that mine was almost as good as the canned stuff. Luckily, it is back on the shelves and I am one happy Indian pudding lover.
We used to have it from the can too, but I can’t find it anymore either. Do you remember the brand name, because I might look for it online. Or try making it myself, now! This recipe looks like the real deal.
B & M was the brand we used to love. After it left the store, Vermont Country Store carried it, but I can’t find it anymore. Going to try this recipe!!
Try the Vermont Country Store for canned Indian pudding. Marlene in Vermont.
Longfellow’s Wayside Inn in Sudbury, MA has a delectable Indian Pudding! Come to think of it it’s a nice time of year for a little road trip there so I can have some again!
Wayside Inn was awesome. And yes, their Indian Pudding was superb.
I agree – Wayside Inn was the best.
The only time I ever made it was using I Iused Julia Child’s recipe. It was great but I haven’t made it again.
I made it vegan with Soy-delicious holiday nog instead of milk and a 1/4 cup of mashed banana to replace the egg, I could not have been happier with the result. My home now has a new holiday tradition, “Thanks” New England Today 🙂
We love hearing that, William! Great suggestions for other vegans, too. Happy holidays!
I used to get it at the Cat ‘n Fiddle in Concord before it became a Sushi Restaurant.
Chandlers Restaurant in Greenfield Ma. Connected to Yankee Candle store makes a wicked good Indian Pudding. Outstanding menu.
Chandlers closed in May 2017
My mom and grandmother used to make this…they cooked when they cooked baked beans…, love it!!!! I’ll have to try making it!
My nana added raisins to the recipe and my mom added raisins and walnuts. Very yummy. Thanks Yankee for this old time recipe!
When I worked at the Wayside Inn near Bethlehem NH in the 60’s we featured Indian Pudding every Saturday night. It was slow cooked for about seven hours with milk added and stirred in about every hour and half. Everyone raved about it. The recipe was handed down from owner to owner several times. Unfortunately, the Inn has changed hands again and at one time featured a European menu.
I’m from the center of Massachusetts and Indian Pudding was part of my childhood! I can’t wait to make it! I grew up visiting Olde Sturbridge Village and my whole family has lived in New England since the Mayflower landed! I love traditional New England recipes! Thank you!
Second year running and I could not be happier! This recipe is so easily made vegan and is so very delicious! I enjoy it warm and cold.
From Bridgewater Ma,real close to Plymouth, Indian pudding was a Crock-Pot dessert staple in the fall and winter. We had Peaceful Meadows ice cream, but Brigham’s and Friendly’s were around but that was like over 30 years ago
I made this for Thanksgiving yesterday and everyone agreed it was the best indian pudding they have ever had. I used course corn meal which I think made it even better. I cooked in french creuset which was perfect. Highly recommend!!! Thanks Yankee Magazine. You are the best.
how do you make it in the le creuset
Whenever our family traveled to Cape Cod MA., we would stop at a very old famous restaurant for Indian pudding. It was near the airport in Hyannis, and I think it was called Mildreds. Unfortunately it was closed and abandoned to disrepair , oh how we want for wonderful old times.
Mildred’s Chowder House
Move to fl near Tampa. I love it and haven’t had it in years. When we lived in Ma Mildreds was our favorite restaurant., Can you box it?
My mom used corn flakes in her recipe. She made it every Thanksgiving I think. Really don’t remember every eating this. Might just have to make it to see what I missed all those years. She also made her own baked beans, using those small white northern beans and baking them for hours in those large bean pots. Yum. Also made something called “New England Boiled Dinner”, something I never acquired a taste for. She loved it.
I live in New England (Massachusetts). When I was a child, my mother made ALL of these dishes..and I ate and enjpyed every one of them.
Oops….enjoyed..not enjpyed. LOL!!
I’m from Fairhaven, Massachusetts and I Make this indian pudding every Thanksgiving. Great classic recipe. Due to covid this year I’m delivering the indian pudding to family and friends ????
My very favorite. Howard Johnson’s used to serve it and, yes, they sold it in a can. Durgin Park in Boston had the best, along with sooner-sized slabs of roast beef and waitress who cheerfully bullied their customers. Now we an only find it at The
the Harvard Club Where it has reverted to its origins as Hasty Pudding. I’m. Going to make this recipe for Christmas!
Oops this needs editing:
Super-sized, waitresses
I’m going to make this recipe
Pier 4 used to have great Indian Pudding (and hot popovers!). The Concord Inn in NH had one of my favorite Indian Puddings as well.
Currently being served at Matt a cheese Wharf Restaurant … Warm with vanilla ice cream. Made in house. Very very good!
Mattacheese Wharf at Barnstable Harbor. Spell check ruins intent!!!
First time I ever had this was at Bar Harbor Inn 20 years ago. Absolutely fabulous! Started thinking about it the last 2 weeks. It is in the oven now!! Can’t wait to enjoy!
Aunt Carries, Narragansett R.l. Make great Indian pudding. They are closed from October to April.
My Dad loved to take us to Narragansett beach from CT. As a treat, we would go to Aunt Carrie’s for clam fritters and Indian Pudding. Happy and sunburned, my brother and I would sleep soundly while my Dad and Mom listened to the Red Sox game on the radio. Such warm memories!
My mother made something like this and called it Indian Pudding but it had the fish-eye tapioca in it. Does anyone recognize anything like this?
My grandmother made “apple tapioca” that was so good. It was often nicknamed “fish-eyes and glue.” What actually is fish-eye tapioca? I believe I just stumbled on her recipe two days ago! I would be happy to pass it on if you are interested.
Fish eye tapioca is just large tapioca. It is popular now in bubble teas. My mon used to soak it overnight, then cook with milk over a double boiler. She used brown sugar. Thus, fish eye tapioca, chewy delicious dessert.
My daughter and I are doing a lesson on Abigail Adams and it said this was her favorite food. I would love for us to make this! Has anyone used 2% milk instead of whole milk? I didn’t want to have to go out and get more milk, especially with prices right now! I do have heavy cream if needed. This sounds really good!
As with almost any pudding, whole-fat milk will set better than fat-reduced or the plant-based milks (i.e., almond, soy, coconut, etc). Whole milk also gives the pudding a richer texture and flavor. Some people substitute a certain percentage of the whole milk with heavy cream, but, that can make the pudding very dense and slightly bitter.
Recently enjoyed at The Wayside Inn Sudbury. Cant wait to make it on my own over Thanksgiving.
Love this recipe Thankyou Judith Christensen
Made this for the first tome today — Christmas day. Followed the recipe, but baked the pudding at 350 degrees for approximately 60 minutes and the pudding was amazing!! Served with good quality vanilla ice cream. Will definitely be usung this recipe again! Highly recommend! Easy and delicious!
I first discovered Indian pudding as a 19-year-old in 1967, at the then 200+ year-old Durgin-Park restaurant in Boston. I loved it and ordered it every time I came back there (about once a week for a year). Later learned that it was a standard menu item on Howard Johnson’s restaurants. (Both Durgin-Park and Howard Johnson’s have bit the dust since then. But I doubt that their delicious Indian pudding contributed to that outcome.)
Ditto Dan- Durgin Park and Howard Johnson’s for me and later the flume restaurant in Mashpee run by the Wampanoags. Delicious recipe for a great fall or winter dessert.