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

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.

By: Carol V

Carol V — Fri, 28 Nov 2008 23:21:56 +0000

We miss the Indian Pudding that we used to be able to get at the little shack in Aquinnah on Martha’s Vineyard. I attempted it as a dessert for this Thanksgiving and it was great…cooked in the crockpot. Now we can have it a couple of times a year. What a treat!

By: Shaula

Shaula — Thu, 18 Sep 2008 20:15:46 +0000

Doug, I missed the news that yo u got married! Congratulations! I am so happy for you and Diane, both. :)

And happy belated birthday as well.

That fig dessert looks amazing–and much more my style, too, than a big bowl of molasses and corn meal!

By: Doug Alder

Doug Alder — Thu, 18 Sep 2008 13:10:36 +0000

Alas it sounds fabulous but I can no longer eat any sugar (Type II) but check out the fabulous fig dessert my wife made for me yesterday http://www.soundvisions.ca/2008/09/17/fresh-figs/ (and check out her art work while you’re there – she’s great) – I’m glad someone invented Splenda as it’s made going without sugar so much easier.

By: Shaula

Shaula — Wed, 17 Sep 2008 19:55:41 +0000

It really was omnipresent in the menus around Sturbridge. Keep an eye out for it if you ever find yourself in central Massachusetts.

And remember: don’t pass on the side of ice cream!

By: Lore

Lore — Wed, 17 Sep 2008 18:33:28 +0000

Sounds like a yummy pudding although I’ve never heard of it until now…I guess I wasn’t traveling to the right places ;)