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Baked Indian Pudding

Description

Dark brown, with an incalculable specific gravity, Indian Pudding is monumental. It smells like burnt corn and it tastes ancient, conjuring visions of stark Pilgrim feeds. Unlike glamorous desserts, it will never be sinful or decadent or the least bit creative. No one will ever market McPudding or Squanto-in-a-bowl or All-New, Lite Hot n' Gritty Dessert Food Product, and we doubt if we will ever see it as a Ben and Jerry's flavor. This dark duff defies the march of progress and the wheedling of inventive chefs. It will always be hopelessly dowdy, treasured all the more by partisians for its august character."

Recipe summary
Yield 6 Servings
Source

Durgin-Park Restaurant - Boston,MA

File under Baked Indian Pudding - Durgin-Park, Boston - Cornmeal, molasses

Ingredients

3 C milk (whole or soy)
1/4 cup BLACK molasses (not blackstrap)
2 T sugar
2 T butter, melted
1/4 tsp. salt
1/8 tsp. baking powder
1 egg, beaten
1/2 C yellow corn meal

Instructions

Preparation time: 10 minutes
Cooking time: 420 minutes
Baking time: 5-7 hours

PREHEAT the oven to 425 degrees

MIX together 1-1/2 C of the milk with the molasses, sugar, butter, salt, baking powder, egg and cornmeal.

POUR the mixture into a stone crock (bean pot or narrow casserole) that has been WELL greased, and bake until it boils.

HEAT the remaining 1-1/2 C milk and STIR it in.

LOWER the oven temperature to 300 degrees and bake 5-7 hours.