| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Desserts | 6 | Servings |
INGREDIENTS
| 1/4 | c | Cornmeal |
| 2 | c | Whole milk — cold |
| 2 | c | Whole milk — scalded |
| 1/2 | c | Molasses |
| 1 | ts | Salt |
| 1/4 | c | Sugar |
| 1 | ts | Cinnamon — or ginger |
| 4 | tb | Butter |
| 2 | tb | White rum |
INSTRUCTIONS
STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick. STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum. CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of each. STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before serving. TO SERVE: Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or separate. Recipe By : Locke-Ober, Boston, MA From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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