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Slow Baked Indian Pudding

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Ingredients
  Milk 4 Cup (64 tbs)
  Cornmeal 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Molasses 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, melted (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.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Milk Product
Servings: 
4

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