Serve this Slow Cooker Indian Pudding warm with vanilla ice cream.
Photo Credit : Aimee Tucker
Today’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.
Durgin-Park Indian Pudding. 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.
Whisking together the first seven ingredients. 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.
Adding the rest of the milk. Photo Credit : Aimee SeaveyGiving everything a gentle whisk, then returning it to the oven. 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.
You may need to remove a skin from the top of the pudding after it’s baked. 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.
We love Indian Pudding served warm with vanilla ice cream. Photo Credit : Aimee Tucker
Are you a fan of Indian Pudding? Have you ever had it at Durgin-Park?
As Digital Editor of New England.com, Aimee writes, manages, and promotes content for NewEngland.com and its social media channels. Before this role, she served as assistant, then associate, editor for Yankee Magazine and YankeeMagazine.com, where she was nominated for a City and Regional Magazine Association award for Best Blog. A lifelong New Englander, Aimee loves history, the New Hampshire seacoast, and a good Massachusetts South Shore bar pizza.
