INDIAN PUDDING

INDIAN PUDDING

Rating: 31

Ingredients

  • Serving Size : 6
  • 1/4 cup cornmeal
  • 2 cups whole milk -- cold
  • 2 cups whole milk -- scalded
  • 1/2 cup molasses
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter
  • 2 tablespoons white rum

Instructions

  • 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
  • 1/2 teaspoon of each.
  • STEP THREE:
  • Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand
  • 1/2 hour before serving.
  • TO SERVE:
  • Serve topped with vanilla ice cream. This pudding should be very soft, and
  • should whey, or separate.
https://www.purecountrymeats.com/indian-pudding/