Baked Indian Pudding Recipe
If you want to be known as a chef, make a personal recipe of Baked Indian Pudding. I have done that myself. A lip-smacking Dessert, this Baked Indian Pudding completes your spread. Was it you or the fragrance of Baked Indian Pudding that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
4 cups milk
1/2 cup yellow corn meal
1/2 teaspoon salt
1/2 teaspoon mace or cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves (optional)
1/4 teaspoon nutmeg (optional)
2 tablespoons butter
3/4 cup light molasses
1 beaten egg
2 cups milk
Directions
Put 4 cups milk in top of double boiler; gradually stir in corn meal.
Cook over boiling water, stirring frequently, till thick 10 to 15 minutes.
Add remaining ingredients; mix well.
Pour into 2 quart casserole; bake in very slow oven (250°) 5 hours.
Cool till slightly warm.
Top with ice cream curls: Scrape tip of teaspoon 1/8 inch deep across vanilla ice cream
Cook over boiling water, stirring frequently, till thick 10 to 15 minutes.
Add remaining ingredients; mix well.
Pour into 2 quart casserole; bake in very slow oven (250°) 5 hours.
Cool till slightly warm.
Top with ice cream curls: Scrape tip of teaspoon 1/8 inch deep across vanilla ice cream
