| 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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