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The Hirshon Durgin-Park Indian Pudding With Vanilla Gelato

The Hirshon Durgin-Park Indian Pudding With Vanilla Gelato


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 cup granulated White Cap Flint cornmeal
  • 1/2 cup black molasses
  • 1/4 cup granulated sugar
  • 1/4 cup top-quality lard (preferred) or unsalted butter, softened, plus more for baking dish
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 large eggs (TFD prefers duck eggs as they are richer)
  • 6 cups (1 1/2 quarts) warmed whole organic milk, divided
  • Garnish: homemade vanilla gelato (recipe link in text above) or Haagen Dazs vanilla bean (NOT plain vanilla!) ice cream

Instructions

  1. To start, preheat your oven to 450° and generously grease a 2-quart baking dish, preferably one made of porcelain or stone.
  2. Then, whisk together the cornmeal, molasses, sugar, butter, salt, baking soda, beaten eggs, and 3 cups of the warmed milk.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon the pudding into a bowl, then serve warm with a scoop of vanilla gelato or ice cream.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 682.54 kcal
  • Sugar: 63.43 g
  • Sodium: 409.33 mg
  • Fat: 26.51 g
  • Saturated Fat: 14.99 g
  • Trans Fat: 0.47 g
  • Carbohydrates: 93.18 g
  • Fiber: 1.53 g
  • Protein: 17.58 g
  • Cholesterol: 160.1 mg
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