Locke-ober indian pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cornmeal |
| 2 | cups | Whole milk -- cold |
| 2 | cups | Whole milk -- scalded |
| ½ | cup | Molasses |
| 1 | teaspoon | Salt |
| ¼ | cup | Sugar |
| 1 | teaspoon | Cinnamon -- or ginger |
| 4 | tablespoons | Butter |
| 2 | tablespoons | White rum |
Directions
STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick.
STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum.
CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or ½ teaspoon of each.
STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand ½ hour before serving.
TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate.
Recipe By : Locke-Ober, Boston, MA From: Marjorie Scofield Date: 10-08-95 (03:39) (160) Fido: Recipes