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Durgin-Park
Indian Pudding Recipe
Serves 8 - 10
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Every other day Tommy Ryan, chef at Durgin-Park, makes
30 gallons of Indian pudding. Ryan bakes the pudding for 5 to 7 hours, or
"until a spoon stands up in it", he says. Using the same ingredients, the
recipe has been adapted for a shorter baking time.
For more information, go
to:
Puddings 101. |
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1 cup yellow cornmeal |
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1/2 cup molasses |
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1/4 cup sugar |
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1/4 cup butter or lard |
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1/4 teaspoon baking soda |
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1/4 teaspoon salt |
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2 eggs, lightly beaten |
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6 cups hot milk, divided |
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Vanilla ice cream or whipped cream
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Preheat oven to 275 degrees.
In a large saucepan combine the cornmeal,
molasses, sugar, butter, baking soda, salt, and eggs; stir in 3 cups of milk.
Cook over medium heat, stirring constantly with a
wooden spoon, until the mixture thickens and comes to a boil. Remove from heat
and whisk in the remaining 3 cups of milk. Pour into a well-greased 9-inch
square baking dish and bake for 2 hours or until the top feels set when lightly
touched. Serve with vanilla ice cream or whipped cream.
Boston Globe
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