For many, this recipe for Durgin–Park Indian pudding, served warm and topped with a scoop of vanilla ice cream, is the gold standard.
By Yankee Magazine
Jun 29 2022
For many, the recipe for Durgin–Park Indian pudding, served warm and topped with a scoop of vanilla ice cream, is the gold standard.
In January of 2019, Durgin-Park closed its doors after more than two centuries of service. Learn more in One Last Taste of Durgin-Park.
1 cup granulated yellow cornmeal
1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup lard or unsalted butter, softened, plus more for baking dish
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
2 large eggs
6 cups (1 1/2 quarts) warmed whole milk, divided
Garnish: freshly whipped cream or vanilla ice cream
Preheat your oven to 450° and generously grease a 2-quart baking dish, preferably one made of porcelain or stone.
Whisk together the first seven ingredients and 3 cups of the warmed milk.
Bake until the mixture begins to bubble, about 10 minutes; then stir in the remaining 3 cups of milk. Reduce the heat to 275° and continue baking another 5 to 7 hours.
Serve warm with freshly whipped cream or a scoop of vanilla ice cream.