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.
Photo Credit : Aimee TuckerToday’s recipe for Indian Pudding (often named the best around), comes from famed Boston eatery Durgin-Park. To learn more about the history of Indian Pudding, head on over to the full story (Durgin-Park Indian Pudding | Recipe with a History), but if you’re wondering how to make Indian pudding, you’ve come to the right place!
We’ll link to the full recipe at the bottom of the post.
Photo Credit : Aimee Seavey
To start, preheat your oven to 450° and generously grease a 2-quart baking dish, preferably one made of porcelain or stone. Then, whisk together the cornmeal, molasses, sugar, butter, salt, baking soda, beaten eggs, and 3 cups of the warmed milk.
Photo Credit : Aimee Seavey
Pour into the greased dish and bake until the mixture begins to bubble, about 10 minutes; then stir in the remaining 3 cups of milk. You may feel a few lumps.
Reduce the heat to 275° and continue baking another 5 to 7 hours. It’s this long, slow bake that gives the pudding its silky smooth texture.
Photo Credit : Aimee Seavey
Photo Credit : Aimee Seavey
After it’s baked, you may find that your pudding has a “skin” on top. If it does, just run a knife along the edge, then peel back and discard.
Photo Credit : Aimee Seavey
Spoon the pudding into a bowl, then serve warm with freshly whipped cream or a scoop of vanilla ice cream. The melt-y ice cream mixing with the pudding is one of fall’s greatest culinary pleasures.
Photo Credit : Aimee Tucker
Are you a fan of Indian Pudding? Have you ever had it at Durgin-Park?