Indian pudding #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Corn meal |
| 4 | cups | Milk |
| 1 | cup | Brown sugar |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| ½ | cup | Dark molasses |
| 2 | cups | Light cream |
| 2 | cups | Heavy cream |
Directions
Preheat oven to 275F -- very low. Combine the corn meal with one cup of milk. Scald the remaining three cups of milk in a saucepan over medium heat. Stir in the corn meal mixture a little at a time and cook, stirring, constantly, for 15 minutes, or until the mixture is about as thick as breakfast cereal. It is important to keep stirring to prevent lumps. Remove from heat. Combine sugar, spices and salt, stir them into the corn, mixture. Add the molasses and light cream. Pour into a greased two-quart baking dish and bake for two hours. Set aside at least an hour. Serve pudding warm with a pitcher of heavy cream to pour over each portion at the table.
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