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Indian Pudding
3 cups of milk
1/2 cup of cornmeal
1 tablespoon of butter or margarine
1/2 cup of light molasses
1/2 teaspoon of salt
1/2 teaspoon of ginger
1 cup of cold milk
Scald 2 1/2 cups of milk in top of double boiler over boiling water.
Combine cornmeal and the remaining 1/2 cup milk. Add to scalded milk,
stirring constantly. Cook about 25 minutes, stirring frequently.
Stir in butter, molasses, salt, and ginger.
Pour into a greased 1 1/2 quart baking dish. Pour the 1 cup cold milk
over pudding.
Set in a baking pan. Pour boiling water around dish to within 1 inch of
top.
Bake, covered, at 300ºF. about 2 hours. Remove cover and bake an
additional 1 hour. Serve warm or cold with cream of ice cream. 6
servings |
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