Comments on: Indian Pudding in Sturbridge Massachusetts (with recipe!)

By: Davee

Davee — Sat, 14 Jan 2012 00:09:02 +0000

I grew up eating Indian puddings made by various home and restaurant cooks in several states. I have never eaten or heard of any that could be described as cornmeal in a puddle of molasses, and, much as I love molasses, I don’t think I’d eat that, either! No, it should be quite thick and dense, not overly sweet, and served warm with the ice cream, whipped cream, or hard sauce. As it is very rich, the servings are usually quite small.

By: Phil

Phil — Tue, 22 Nov 2011 21:38:17 +0000

Indian Pudding is one of my favorite Desserts. One of the best is served at the Wayside Inn in Sudbury Mass. There are so many versions of this pudding it’s hard to tell if one is better than the other. One of the best is from Durgin Park in Boston, their recipe cooks for 6 to 7 hours and is out of bounds good. Long cooking times over short and fast appears to be one of the secrets, too sweet than it’s not a very good recipe.

By: sharon

sharon — Wed, 29 Dec 2010 11:04:38 +0000

I wanted to find out about Indian Pudding after reading about a Thanksgiving Party in a book, I am always on the lookout for ideas for my Vegetarian Restaurant in the UK. May I respectfully point out to your subscriber that this is in no way suitable for vegans, as it contains dairy and eggs !

By: deborah dufour

deborah dufour — Mon, 15 Nov 2010 14:25:15 +0000

being a true Yankee and a Mayflower descendent it was nice to find a simple receipe for my favorite childhood dessert! My grandmother use to make it every thanksgiving for me but I havent had it since my own mother passed 10 yrs ago. I married a southerner so have incorporated dishes he grew up with into my more traditional New England dishes. Again thanks for the simple receipe, this year Thanksgiving desserts will include Indian Pudding and (his) sweet potatoe pie

By: Marc Osten

Marc Osten — Wed, 22 Sep 2010 15:56:43 +0000

Here is a fantastic woman, in Pilgrim garb, running through her version. http://sc.blogs.com/marcs_culinary_compass/2010/09/episode-46.html

By: Mark

Mark — Tue, 21 Sep 2010 19:07:16 +0000

After 5 minutes the cornmeal/milk mixture has the consistency of outmeal, but is not fully cooked. Only after the other ingredients have been added and it is baked does it have a firm consistency (and if too much milk is added it may still not hold it’s shape.)

By: Nathalie (Spacedlaw)

Nathalie (Spacedlaw) — Fri, 24 Apr 2009 13:26:21 +0000

Just a clarification, though: Would the cornmeal be completely cooked after 5 minutes or just starting?
(since I would have to use polenta meal to do this, I need to know)

By: Nathalie (Spacedlaw)

Nathalie (Spacedlaw) — Fri, 24 Apr 2009 13:23:15 +0000

That must be fabulous (and indeed excessively sweet). The ginger would make it nicely hot, but I would try to reduce the amount of sugary bits (easy. To start with, where would I find molasses in Rome?).

By: Neil

Neil — Fri, 05 Dec 2008 18:16:05 +0000

I doubt we’ll be trying to make haggis (since I would be the one eating it, and I’m not much of a cook), but I do appreciate the offer =]
I’m actually a similar hybrid; my mom is from England (and her family, some time back, up and moved to Scotland), and my dad is from the land of chit’lins. We spent some time in Dallas, surrounded by menudo, too . . .
I didn’t know about the horse tonic connection, that’s pretty interesting. Although, I have known a sailor or two who’ve filtered aftershave through a loaf of bread when alcohol was scarce.
The more things change . . .
We are certainly hoping to meander back through New England in the spring (we’re developing something of a counter-clockwise migratory pattern), and we will keep an eye out of Plimouth Plantation for an extremely early Thanksgiving meal =]

By: David Hershey

David Hershey — Sat, 29 Nov 2008 13:53:26 +0000

Thanks for sharing your New England Indian Pudding experience. In glancing through your listings I noticed the mention of Haggis in the weird food realm. My grandparents were from Scotland and settled in Massachusetts. As such I’ve acquired the taste for both Haggis and Indian Pudding as kid. Haggis used to be found in many of the local butcher shops in Scotland. If you care for a recipe let me know as I can send you one. Leave it to the Scots the same people who decided that a horse rub tonic was better suited for inebriation and thus the birth of Scotch. Again, thanks for sharing the indian pudding experience, it’s been years since I’ve been to Sturbridge, and I may have to stop by there the next time on my way through to my Aunt and Uncle’s house in Mildford, Massachusetts. If you enjoyed Sturbridge you should try Plimouth Plantation for a Thanksgiving Dinner.