Print

Durgin Park Indian Pudding

Durgin Park Indian Pudding - recipe card
Print Recipe

This classic New England dessert is a creamy, slow-baked cornmeal pudding enriched with molasses, butter, and warm spices. The texture is silky and dense, with a deep caramelized sweetness from the molasses and a subtle hint of cinnamon, ginger, and nutmeg. Serve it warm with a scoop of vanilla ice cream for an unforgettable comfort dessert.

Ingredients

Scale
  • 2 cups whole milk
  • 1/4 cup yellow cornmeal (fine or medium grind)
  • 2 tablespoons packed brown sugar (light or dark)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup molasses (unsulphured, such as Grandma’s or Brer Rabbit)
  • 1 tablespoon unsalted butter (plus extra for greasing dish)
  • 1 large egg, lightly beaten

Instructions

  1. Preheat oven to 325°F (163°C). Lightly butter a 1-quart baking dish (or 4 individual 8-ounce ramekins). Set aside.
  2. In a medium saucepan, heat 2 cups whole milk over medium heat until it reaches a gentle simmer — small bubbles form around the edge and the surface shimmers slightly. Do not let it boil vigorously to avoid scorching the milk.
  3. While milk heats, combine in a small bowl: 1/4 cup yellow cornmeal, 2 tablespoons packed brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/4 teaspoon kosher salt. Whisk to break up any lumps.
  4. When the milk is hot, slowly pour the dry mixture into the milk in a thin, steady stream while whisking constantly. This prevents lumps from forming and ensures a smooth pudding base.
  5. Reduce heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the mixture thickens to a porridge-like consistency that coats the back of the spoon, about 5 to 7 minutes. If it begins to stick, lower the heat further.
  6. Remove the saucepan from heat. Whisk in 1/4 cup molasses and 1 tablespoon butter until the butter is fully melted and the mixture is smooth and uniform. The color will deepen to a rich amber.
  7. Temper the egg: In a small bowl, lightly beat 1 large egg. While whisking the egg constantly, slowly drizzle in about 1/2 cup of the hot cornmeal mixture. This slowly raises the egg’s temperature without scrambling it. Then pour the tempered egg back into the saucepan, whisking continuously until fully incorporated.
  8. Pour the final pudding mixture into the prepared baking dish. Place the dish inside a larger roasting pan, then carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the baking dish — this water bath ensures gentle, even heat and prevents the edges from drying out.
  9. Bake for 1 hour to 1 hour 15 minutes, until the pudding is set around the edges but still jiggles slightly in the center when gently shaken. The top should be golden brown and slightly cracked. Avoid overbaking, which can make the pudding watery.
  10. Remove the baking dish from the water bath and let it cool on a wire rack for at least 15 minutes before serving. Indian pudding is meant to be served warm — the texture will continue to set as it cools. Serve with a scoop of vanilla ice cream or a drizzle of heavy cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, microwave individual portions at 50% power for 1-2 minutes, or reheat in a 300°F (149°C) oven for 10-15 minutes. The pudding can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating gently. For a richer version, substitute 1 cup of the milk with heavy cream.

Nutrition

Keywords: durgin park indian pudding, new england indian pudding, baked cornmeal pudding, molasses pudding, classic dessert, thanksgiving dessert, comfort food, american heritage recipe, cornmeal dessert, old-fashioned pudding

Find it online: https://copycatkitchenco.com/durgin-park-indian-pudding/