| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Indian |
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Milk — * nonfat |
| 1/2 |
c |
Cornmeal — ** see note |
| 1/4 |
c |
Molasses |
| 2 |
tb |
Sugar |
| 1 |
tb |
Margarine — solid |
| 1 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ds |
Salt |
| 1/8 |
ts |
Baking soda |
| 1 |
|
Egg |
INSTRUCTIONS
* Use non-fat milk for best results and for lower fat content. ** Use
stone-ground yellow cornmeal if possible. Do not use cornmeal from a
packaged mix that has flour and sugar added.
Scald 2-1/2 cups milk. (Heat in heavy pan until tiny bubbles form around
edges.) In small bowl, put the remaining 1/2 cup milk and stir in the
cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer,
stirring frequently, for about 15 minutes. Mixture should be thickened.
Remove from heat. Add molasses, sugar, margarine, spices, salt and baking
soda. Blend. Beat egg, stir in a small amount of the hot mixture and add
the egg to the hot mixture. Using a wire whisk for best results, whisk the
mixture a few times. Lightly oil 6 individual custard cups or ramekins.
Divide the mixture between the 6 cups. Place on a cookie sheet or
oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this
while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15
minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may
separate; this is normal.
Recipe By : Jo Anne Merrill
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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