The fame of Durgin-Park Indian Pudding is world wide. Long before Durgin, Park & Chandler took over the restaurant the pudding made according to this recipe was taken to sea by clippership captains who were restaurant patrons. It was made in ships’ galleys from Valparaiso to Hong Kong.
1 cup yellow granulated corn meal
1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup lard or butter
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1-1/2 qt. hot milk
Mix all ingredients thoroughly with 1/2 (3/4 quart) of the hot milk and bake in very hot oven until it boils. Stir in remaining half of hot milk and bake in slow oven heat for 5 to 7 hours. Bake in stone crock, well-greased inside.