Slow Baked Indian Pudding Recipe
Ingredients
| Milk | 4 Cup (16 tbs) | |
| Cornmeal | 1/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Molasses | 1/2 Cup (16 tbs) | |
| 2 tablespoons melted butter or fortified margarine | ||
Directions
Scald 3 cups of the milk in the top of the double boiler.
Add cornmeal, sugar, spices, salt, molasses, and butter.
Cook over boiling water, stirring constantly until the mixture thickens or for about 20 minutes.
Pour into a greased baking pan.
Add the remaining cup of milk, without stirring.
Bake in a slow oven (300° F ) for about 21/2 hours.
Serve warm with milk or cream or ice cream.
Add cornmeal, sugar, spices, salt, molasses, and butter.
Cook over boiling water, stirring constantly until the mixture thickens or for about 20 minutes.
Pour into a greased baking pan.
Add the remaining cup of milk, without stirring.
Bake in a slow oven (300° F ) for about 21/2 hours.
Serve warm with milk or cream or ice cream.
Chef
