| 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 |
t |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
t |
Cinnamon, or ginger |
| 4 |
T |
Butter |
| 2 |
T |
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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