| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Indian |
Ethnic, Puddings, Desserts, Cyberealm |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Seedless raisins |
| 3 |
c |
Scalded milk |
| 1 1/2 |
c |
Cold milk |
| 1 |
c |
Corn meal |
| 1/2 |
c |
Molasses |
| 1 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 3/4 |
ts |
Ginger |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Butter |
INSTRUCTIONS
Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal,
then stir into the hot milk. Heat very slowly, stirring constantly, for
about 15 minutes, or until mixture thickens. Mix in the molasses, salt,
sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and
then pour the remaining 1/2 cup cold milk into the center of the pudding.
Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2
hours. Let cool for 3-4 hours before serving.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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