Out West Indian Pudding

Recipe Ingredients

3 cups	711ml	Milk - *nonfat
1/2 cup	31g / 1.1oz	Cornmeal - **see note
1/4 cup	59ml	Molasses
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Margarine - solid
1 teaspoon	5ml	Ground cinnamon
3/4 teaspoon	3.8ml	Ginger
1/2 teaspoon	2.5ml	Ground nutmeg
1		Salt
1/8 teaspoon	0.6ml	Baking soda
1		Egg

Recipe Instructions

* Use non-fat milk for best results and for lower fat content, but can use other milks. **Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added.

Scald 2-1/2 cups milk. (heat in heavy pan until tiny bubbles form around edges). In small bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may separate; this is normal. Serve with sweetened yogurt or whipped cream if desired.

Source:
Dakshin by Chandra Padmanabhan

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