Durgin Park Indian Pudding – Boston’s Historical Molasses Custard

Durgin Park’s iconic Indian pudding is a classic New England dessert, rich with molasses, cornmeal, eggs, and milk, baked for hours to achieve its silky, custard-like texture. Serve warm with vanilla ice cream for true historical Boston comfort food.

Ingredients

• 1 cup yellow cornmeal (ideally stone-ground White Cap Flint cornmeal)
• 1/2 cup blackstrap molasses
• 1/4 cup granulated sugar
• 1/4 cup lard or unsalted butter (softened)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2 large eggs (duck eggs are even richer, if available)
• 6 cups hot whole milk (1½ quarts; organic if possible)
• Butter for greasing baking dish
• Optional: vanilla gelato or vanilla bean ice cream for serving

Directions

1. Preheat oven to 450°F (230°C). Generously grease a 2-quart stoneware or porcelain baking dish.
2. In a large bowl, whisk together cornmeal, molasses, sugar, butter, salt, baking soda, and beaten eggs. Stir in 3 cups hot milk until well incorporated.
3. Pour mixture into prepared dish and bake until bubbling, about 10 minutes.
4. Stir in remaining 3 cups hot milk; stir gently (small lumps are fine).
5. Lower oven temperature to 275°F (135°C) and bake 5 to 7 hours. Stir pudding at intervals, especially midway and near the end—this gives it its silky texture.
6. Remove from oven; discard top “skin” that may form. Spoon warm pudding into bowls.
7. Top each serving with a scoop of vanilla gelato or ice cream.