Out west indian pudding

Yield: 6 servings

Measure Ingredient
3 cups Milk -- * nonfat
½ cup Cornmeal -- ** see note
¼ cup Molasses
2 tablespoons Sugar
1 tablespoon Margarine -- solid
1 teaspoon Ground cinnamon
¾ teaspoon Ginger
½ teaspoon Ground nutmeg
1 dash Salt
⅛ teaspoon Baking soda
1 \N Egg

* Use non-fat milk for best results and for lower fat content. ** Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added.

Scald 2-½ cups milk. (Heat in heavy pan until tiny bubbles form around edges.) In small bowl, put the remaining ½ cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and ½ hours. Serve puddings warm, not hot. Pudding may separate; this is normal.

Recipe By : Jo Anne Merrill

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