Indian Pudding Recipe - Cooking Index
4 cups | 948ml | Milk |
1/3 cup | 20g / 0.7oz | Cornmeal |
3/4 cup | 177ml | Dark molasses |
4 tablespoons | 60ml | Butter |
1 teaspoon | 5ml | Salt |
1 teaspoon | 5ml | Ginger |
1/2 teaspoon | 2.5ml | Cinnamon |
3 tablespoons | 45ml | Sugar |
1 | Egg - well beaten | |
1/2 cup | 80g / 2.8oz | Raisins - optional |
1/2 cup | 73g / 2.6oz | Chopped fresh or dried apples - optional |
1 cup | 237ml | Cold light cream or milk |
Preheat oven to 300 degrees.
In the top of a double boiler over boiling water heat the 4 cups milk to a simmer then stir in cornmeal and cook for about 15 minutes stirring occasionally. Stir in the molasses and cook for 5 minutes more. Remove from heat and stir in 3 tablespoons butter, salt, ginger, cinnamon, sugar, beaten egg, raisins and/or apples. Pour into a 1 1/2-quart casserole coated with remaining 1 tablespoon butter. After 1 hour baking, float over the top, without stirring, the 1 cup cold light cream. Bake pudding 1 1/2 to 2 hours more or until set. Serve warm or at room temperature.
This recipe yields ?? servings.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9669 broadcast 11-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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