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Traditional Boston Indian Pudding with Vanilla Ice Cream inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

Traditional Boston Indian Pudding with Vanilla Ice Cream

Dessert
This warm molasses and cornmeal pudding is a quintessential New England dessert dating back to colonial times. Slow-baked until thick and custard-like, the pudding develops complex flavors from the mixture of cornmeal, molasses, and warm spices. The long cooking time allows the ingredients to meld into a rich, comforting dessert traditionally served warm with vanilla ice cream.
Prep Time 15 mins
Cook Time 120 mins
Total Time 135 mins
Servings 8

Ingredients

  • 4 cups Whole milk
  • 1/3 cup Yellow cornmeal
  • 1/2 cup Molasses (Unsulphured)
  • 1/4 cup Brown sugar (Packed)
  • 2 large Eggs (Lightly beaten)
  • 2 tbsp Butter (Melted, plus more for baking dish)
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1 pint Vanilla ice cream (For serving)

Tools You'll Need

  • 2-quart baking dish
  • Heavy saucepan
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Chef's Tip

Allow the cornmeal to cook slowly in the milk until thickened before adding other ingredients. This prevents the final pudding from having a gritty texture and ensures proper absorption of the molasses and spices.

Instructions

  1. Preheat oven to 300°F. Butter a 2-quart baking dish.
  2. In a heavy saucepan, warm 3 cups of milk over medium heat until steam rises, but do not boil.
  3. Gradually whisk in cornmeal in a slow stream to prevent lumps. Continue whisking until mixture begins to thicken, about 5 minutes.
  4. Reduce heat to low and cook, stirring frequently, for 10 minutes until mixture has the consistency of thick porridge.
  5. Remove from heat and whisk in molasses, brown sugar, eggs, melted butter, cinnamon, ginger, nutmeg, and salt until well combined.
  6. Pour mixture into the prepared baking dish. Pour the remaining 1 cup of cold milk over the top without stirring.
  7. Bake in preheated oven for 2 hours until set but still soft in the center. The pudding will continue to set as it cools.
  8. Let stand for 15 minutes before serving.

Plating

Spoon the warm pudding into dessert bowls. Top each serving with a scoop of vanilla ice cream, which will begin to melt and create a creamy sauce that complements the warm spices. For a traditional touch, drizzle with a small amount of additional molasses if desired.

Storage & Reheating

Cover and refrigerate leftover pudding for up to 3 days. Reheat individual portions in the microwave until warm, about 1 minute on medium power, or warm in a 300°F oven for about 15 minutes. Add a tablespoon of milk if pudding seems dry. Do not freeze as the texture will become grainy.

About This Recipe

Indian Pudding originated when early English settlers adapted their familiar hasty pudding using local ingredients, substituting cornmeal for wheat flour and adding molasses and maple syrup as sweeteners. This adaptation of the historic Durgin-Park version honors the restaurant's commitment to preserving traditional New England cuisine. The contrast of warm pudding and cold ice cream creates the classic experience that made this a favorite dessert on their menu for decades.

How did it turn out?

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