| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Indian |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Milk |
| 2/3 |
c |
Yellow cornmeal |
| 3 |
c |
Unpasteurized apple cider |
| 1 |
lg |
Egg; beaten lightly |
| 1/2 |
c |
Firmly packed light brown sugar |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
|
Stick unsalted butter; cut into bits (1/4 |
|
|
; cup) |
| 1/2 |
c |
Raisins |
|
|
Vanilla ice cream as an accompaniment |
INSTRUCTIONS
In the top of a double boiler set over simmering water scald 1/2 cup
of the milk. In a bowl whisk together the cornmeal and the cider,
stir the mixture into the scalded milk, and cook the mixture,
stirring occasionally, for 20 to 25 minutes, or until it is
thickened. (The mixture may appear slightly curdled.) Remove the pan
from the heat, whisk in the egg, the brown sugar, the cinnamon, the
salt, the butter, and the raisins, and pour the mixture into a
buttered 13-by 9-inch baking pan. Whisk in the remaining 1/2 cup milk
and bake the pudding in the middle of a preheated 325F. oven for 1
hour. Serve the pudding warm with the ice cream.
Serves 6 to 8.
Gourmet October 1991
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