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Indian Pudding The New England Cookbook Eleanor Early Yield: serves 6 - 8 3 Tbsp. yellow corn meal ⅓ cup dark molasses 3 cups milk, scalded ½ cup sugar 1 egg, beaten 1 Tbsp. butter ¼ tsp. salt ½ tsp. ginger ½ tsp. cinnamon 1 cup cold milk Stir corn meal and molasses into scalded milk and cook over low heat until it thickens, stirring constantly. Remove from heat and add sugar, egg, butter, salt and spices. Pour into buttered baking dish and bake in 300o oven for 30 minutes. Add cold milk, Do not stir. Continue baking at 300o for 2 hours. Note: This dessert was one of the main reasons to eat at a Treadway Inn when I was little and later at the Treadway in Rochester on the corner of East and Alexander, but the last time I made it was when I, novice cook with an old-fashioned and unfamiliar gas stove, turned the oven on, gave the pudding one more stir and THEN opened the oven door to light it. A very dramatic swoosh of flame leaped out and taught me not to do that again. That being said, it is really good served warm with heavy cream, whipped or unwhipped, or vanilla ice cream. |
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