Indian Pudding is the ultimate Yankee comfort food, made
with few ingredients (if it calls for more than eight ingredients you don’t have
the original version). The coming cool, crisp autumn weather makes me
crave Indian Pudding. It’s very sweet, and
reminiscent of gingerbread or pumpkin pie because of the molasses. You must serve it warm with plain vanilla
ice cream, which stands as a great foil to the grainy sweetness. Many people serve this for Thanksgiving, thinking that the Indians brought it to the first feast with the Pilgrims. I doubt the Indians had molasses, milk and butter, but I'm sure that they introduced cornmeal to the settlers at Plymouth. Perhaps they had a similar dish using maple as a sweetner. I noticed that they usually serve this at the re-enacted 17th century dinners at Plimoth Plantation museum at Thanksgiving time.

You may buy canned Indian Pudding by the Bar Harbor brand,
carried in Hannaford’s and Shaw’s chains of supermarkets and some general
stores around New England. I saw it on
the shelves at LL Bean’s store in Freeport, Maine, and at several touristy general stores, such as Calef's in Barrington, New Hampshire. You can also order it online at the Bar
Harbor website
http://barharbor.elsstore.com/
and also at
www.amazon.com
Indian Pudding was made famous by the a line in the second
stanza of the song Yankee Doodle- “…and there we saw the men and boys as thick
as hasty pudding…” Maybe this is why Indian
Pudding used to be served at Harvard’s Hasty Pudding club? There are a few restaurants that still serve
this treat, but the list is shrinking every day since it is considered a bit
old fashioned and fuddy-duddy. Ask for
it often and maybe some places will bring it back to their menus!
Here is the recipe so you can try this at home. I like to make it at home because I'm lactose intolerant and I can use lactose free milk (or almond milk) at home. I wish restaurants had this option, but it is difficult to find it at any restaurant in New England these days.
Indian Pudding
from Fannie Farmer's Cookbook
4 cups of milk
1/2 cup yellow cornmeal
1/3 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup molasses
1 tsp salt
4 Tbsp butter
1/2 tsp cinnamon
Preheat the oven to 275 degrees. Heat 2 cups of milk until very hot and pour it slowly over the cornmeal, stirring occasionally. Cook in a double boiler over simmering water for 10 - 15 minutes, until the cornmeal mixture is creamy. Add the remaining ingredient and mix well. Spoon into a buttered 1 1/2 quart baking dish. Pour the remaining 2 cups of milk on top, set into a pan of hot water, and bake for 2 1/2 - 3 hours until set. The pudding will become firmer as it cools. Serve with heavy cream or vanilla ice cream.
Restaurants that
still serve Indian Pudding (sometimes only seasonally) Call
first!
Durgin Park, Anthony’s Pier 4 (closed), and Locke Ober in Boston,
Massachusetts
Summer Shack, Cambridge, Massachusetts (at the Boston
location, too?)
Verona, Watertown, Massachusetts
Publick House Inn, in Sturbridge, Massachusetts
Milepost, Duxbury, Massachusetts
Colonial Inn, Concord, Massachusetts
Indian Head Resort, Lincoln, New Hampshire
Blue Benn Diner, Bennington, Vermont
Bryant House, Weston, Vermont
Cole's Farm Restaurant, Gray, Maine
Do you know other restaurants that serve Indian
Pudding? If so, please leave the name
and location in the comments.
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Heather Wilkinson Rojo, "Indian Pudding Day, November 13th", Nutfield Genealogy, posted November 13, 2018, ( https://nutfieldgenealogy.blogspot.com/2011/11/indian-pudding-day-november-13th.html: accessed [access date]).