Spiced Maple & Pecan Durgin Park Indian Pudding
220kcal
Ingredients
- 1/2 cup cornmeal
- 3 cups whole milk
- 1/2 cup molasses
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 –3 tablespoons pure maple syrup
- 1/4 cup toasted pecans
- Optional: 1 cinnamon stick and 3 whole cloves for milk infusion
Equipment
- Medium saucepan
- Baking dish (8×8 or similar)
- Wooden spoon or spatula
- Whisk
- Small skillet (for toasting pecans)
Method
- Infuse the Milk (Optional) – In a medium saucepan, warm the milk with the cinnamon stick and cloves for 5–7 minutes. Remove spices before adding cornmeal.
- Prepare the Cornmeal Base – Add cornmeal, sugar, and salt to the warm milk. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
- Add Molasses and Spices – Stir in molasses, cinnamon, and ginger. Cook 3–5 minutes until smooth and glossy.
- Transfer to Baking Dish – Preheat oven to 325°F (160°C). Pour pudding into a buttered baking dish and dot with unsalted butter. Bake uncovered for 2–2.5 hours, stirring occasionally.
- Add Maple and Pecans – Once slightly cooled but still warm, swirl in maple syrup and fold in toasted pecans.
- Finish and Serve – Stir in vanilla extract. Serve warm with whipped cream, cream, or ice cream, or chill for a firmer texture.
Notes
Storage: Refrigerate leftovers for up to 3 days; reheat gently.
Pecans: Toast in a dry skillet for 3–4 minutes to enhance flavor.
Maple Syrup: Adjust sweetness according to preference.
Spice Variation: Nutmeg or allspice can be added for extra warmth.
Serving Tip: Bourbon-infused whipped cream elevates the dessert for festive occasions.