| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Indian |
Dessert |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Corn meal |
| 4 |
c |
Milk |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Ginger |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
c |
Dark molasses |
| 2 |
c |
Light cream |
| 2 |
c |
Heavy cream |
INSTRUCTIONS
Preheat oven to 275F -- very low. Combine the corn meal with one cup of
milk. Scald the remaining three cups of milk in a saucepan over medium
heat. Stir in the corn meal mixture a little at a time and cook, stirring,
constantly, for 15 minutes, or until the mixture is about as thick as
breakfast cereal. It is important to keep stirring to prevent lumps. Remove
from heat. Combine sugar, spices and salt, stir them into the corn,
mixture. Add the molasses and light cream. Pour into a greased two-quart
baking dish and bake for two hours. Set aside at least an hour. Serve
pudding warm with a pitcher of heavy cream to pour over each portion at the
table.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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