FoodontheFood.com-This, right here, is the best Indian pudding in the world. I adapted this classic Yankee recipe from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (originally published in 1896). I think it's even better than Durgin-Park's famed Indian pudding, but don't say anything because I don't want to get yelled at. (Do they still yell at people over there anymore?) My version uses a combination of molasses and maple syrup as well as ginger, cinnamon, and nutmeg. The consistency is very soft and is meant to whey a bit (meaning some liquid separates from the pudding—I like to call it sauce). Serve warm with vanilla bean ice cream melting all over it in shallow, milky pools. Dreamy!