Martha Murphy's Indian Pudding

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Ingredients
4 cups milk, scalded
3/4 cup cornmeal
1 tablespoon butter
3/4 cup molasses
2 tablespoons sugar
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1 egg, beaten

Directions
In a large pot set over medium heat, bring the milk to just shy of boiling, stirring as it gets hot to keep it from burning. While you are waiting for the milk to warm up, pour the cornmeal into a large mixing bowl. As soon as the milk is scalded, remove it from the heat and slowly pour it into the bowl with the cornmeal. Beat well with a whisk. Add the butter, molasses, sugar and spices. Continue to beat well with the whisk. (The heat of the milk will melt the butter.) Add the beaten egg, mixing well. Pour the mixture into a buttered 2-quart casserole.

Bake at 325 degrees for 1 1/2 to 2 hours, or until the pudding is set. Remove from the oven. Cool on a rack for 30 minutes before serving. Serve Indian Pudding at room temperature, plain or topped with a little cream or vanilla ice cream.

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