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| INDIAN PUDDING | |
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A hot pudding to be served with sauce, ice cream, or frozen whipped cream. 1/4 cup corn meal 2 tablespoons sugar (optional) 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon 3 cups scalded milk 2 tablespoons butter 1/3 cup molasses 1/2 cup cold milk In the top of a double boiler mix corn meal, sugar, salt, and spices. Add scalded milk, butter, and molasses. Heat, and cook over boiling water 20 minutes, stirring frequently. Pour into a buttered 1-1/2 quart baking dish; add cold milk. Bake in slow oven, 300°F about 3 hours. Serve the pudding hot with Brandy Hard Sauce, ice cream, or frozen whipped cream. Makes 4 generous servings. | |
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recipe reviews #191054
Al Nobile (California) says:
Nice interpretation of a classic New England dessert! I had this back in the early 90's at the fabled Durgin Park in Boston. I only used about half the suggested sugar and was pleased with the results. No sugar would probably be a mistake, IMO. There are Indian pudding recipes that call for eggs, but I think this one is closer to what they served at Durgin Park. Hot out of the oven and lots of vanilla ice cream is the proper way to enjoy this one!
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