How to Make Durgin-Park Indian Pudding | Step-by-Step
Indian Pudding is a sweet New England comfort classic, and many say the best bowl is served at Boston’s Durgin-Park.
By Aimee Tucker|Oct 13 2019|
Serve this Slow Cooker Indian Pudding warm with vanilla ice cream.
Credit: Aimee Tucker
Credit: Aimee Seavey
Credit: Aimee Seavey
Credit: Aimee Seavey
Credit: Aimee Seavey
Credit: Aimee Seavey
Credit: Aimee Tucker
GET THE RECIPE: Durgin-Park Indian Pudding
I was in Durgan Park in 1974 ( second oldest restaurant in the United States and it is the best
I have been using this recipe for 30+ years, still the best recipe. I do add some nutmeg and use a crock pot. Tastes the best with the smooth tasting French vanilla ice cream or Dairy Queen.
How do you make Durgin Park Indian Pudding in the crock pot?
crockpot recipe PLEASE. I only have one small oven and if I could cook this in the crockpot while using the oven for turkey ….well, that would be terrific.
I went to Durgin Park for the first time about 10 years ago. I had the Indian pudding for dessert. I haven’t been able to get back there since.
it works in the crock pot??? do you do anything different other than the nutmeg or can I just throw it all in there? how long and how high do you cook it for…that would be great if its as good in the crock pot thanks!
Dotty, could you please tell me how to make this Durgin Park Indian Pudding recipe in a crockpot?? I’d love to try it that way. Had the pudding twice during my childhood and have been trying for 60+ years to duplicate it, with no success! Thanks much!
Hi Linda! Because Indian Pudding benefits from a slow, low cook time, it gets along great with slow cookers. 😉
We haven’t tested the Durgin-Park recipe in a slow cooker, but it’s a safe bet to pour the pudding into a greased slow cooker, cover, and cook on low for several hours.
Our favorite slow cooker Indian Pudding recipes comes from Plimoth Plantation, and you can find it on our site here http://www.yankeemagazine.com/recipe/plimoth-plantations-slow-cooker-indian-pudding
Thanks!
But…But…..The skin is the best part!!!
AceMoose, I cannot believe that I have never thought to eat the skin! Next time I promise to give it a taste. 🙂
Yes this is the best part. There is nothing silky about Indian pudding as it should be made with coarse cornmeal it makes a huge difference. Indian pudding is known for having a specific gravity it is not a light and silky dessert but it is the best Thanksgiving dessert. 🙂 I wish my dad was here this year to have his traditional Indian pudding with me as I’ve been making it since I was 12. That was 40 years ago.
I’ve been making Baked Indian Pudding at least once a year for the past 40 years. I use the Durgin-Park recipe that was published in Collier’s Magazine many decades earlier.
Would you mind sharing your recipe? Thanks in advance.
My father and uncle would meet for lunch at Durgin Park every week from about 1935 until 1970. My uncle was a State Street lawyer downtown. As a young girl, I would often frequent my favorite restaurant and always ordered Indian Pudding with ice cream on top. Those were special memories and wonderful times!
I had this recipe at Durgin Park, and I didn’t care for it at all. It was not sweet and tasted like cornmeal and heavy on the molasses. I took one bite, ate the ice cream on top and that was it. I love desserts and couldn’t wait to try this. I was so disappointed. I can’t believe people actually eat this!
Here’s the Collier magazine recipe per the LA Times in 1993.
INDIAN PUDDING 4 cups milk 1/2 cup yellow cornmeal 1/3 cup dark-brown sugar 1/3 cup granulated sugar 1/3 cup molasses 1 teaspoon salt 4 tablespoons butter 1/2 teaspoon powdered ginger 1/2 teaspoon cinnamon
Heat 2 cups of milk until very hot and pour slowly over cornmeal, stirring constantly. Cook in double boiler over simmering water for 10 to 15 minutes, until cornmeal mixture is creamy. Add dark-brown sugar, granulated sugar, molasses, salt, butter, ginger and cinnamon and mix well.
Spoon into buttered 1 1/2-quart baking dish, pour remaining 2 cups of milk on top, set into pan of hot water, and bake at 275 degrees 2 1/2 to 3 hours or until set. Pudding will become firmer as it cools. Serve with heavy whipping cream or vanilla ice cream. Makes 8 servings.
I am 85and have lived all up and down the east coast. I loved Durgin Park and am so sad that it closed. It was my favorite and I have many wonderful memories about visits to durginpark
I am an old geezer of 83 in the Ortega Mountains of Southern California, and I still remember with great relish lunching at Durgin Park with my parents and always having Indian Pudding for dessert. What a treat! And now I have the recipe which I look forward to having my daughter-in-law prepare next weekend. It’s not one’s customary dessert, but they are adventurous and I’m sure we will all enjoy it!