Spiced Indian Pudding
|Milk||4 Cup (64 tbs)|
|Yellow cornmeal||5 Tablespoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Eggs||2 , beaten|
|Light cream||1 Cup (16 tbs)|
|Cream/Vanilla ice cream||1⁄2 Cup (8 tbs)|
In top part of double boiler over direct heat, bring to boil 3 cups milk.
Mix 1 cup cold milk with cornmeal and stir slowly into hot milk.
Put over boiling water and cook for 20 minutes, stirring occasionally.
Add butter, sugar, and molasses.
Remove from heat and add salt and spices.
Stir in eggs and pour into greased 1 1/2-quart baking dish.
Bake in preheated slow oven (300°F.) for 2 to 2 1/2 hours, stirring occasionally during first hour.
Then pour light cream over top and finish baking without stirring.