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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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         Title: Durgin Park's Indian Pudding   
    Categories: Indian, Puddings   
         Yield: 6 Servings   
      
         3 c  Milk   
       1/2 c  Yellow corn meal   
       1/4 c  Molasses   
         2 tb Sugar   
         1 tb Butter   
         1 ts Ground cinnamon   
         1 ts Ginger   
       1/2 ts Nutmeg   
       1/4 ts Salt   
       1/8 ts Baking soda   
         1 lg Egg   
              Vanilla ice cream or   
              - heavy cream   
      
     Scald 2-1/2 cups milk in heavy saucepan.   
      
     Meanwhile, place remaining 1/2 cup milk in small bowl and gradually   
     whisk in corn meal. Whisk corn meal mixture into hot milk. Bring to   
     boil and boil gently over low heat, whisking frequently, until   
     thickened, about 15 minutes. Remove from heat and stir in molasses,   
     sugar, butter, cinnamon, ginger, nutmeg, salt, and baking soda. Beat   
     egg in small bowl. Stir in a little of hot corn meal mixture and   
     whisk mixture back into saucepan. Pour mixture into 6 lightly oiled 1   
     cup ramekins and place on baking sheet. Bake at 275?F until centers   
     are set, 1 to 1-1/2 hours. Cool puddings slightly. Serve warm, topped   
     with ice cream or heavy cream.   
      
     Boston's Durgin Park restaurant has served this Indian Pudding for   
     more than a century.   
      
     Recipe by Durgin Park Restaurant, Boston, MA   
      
     Posted by: Dave Sacerdote   
      
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