1 lb. pudding
1 lb. pudding broth
1/2 tsp. pepper (black)
1 tbsp. sage
2 tsp. salt
1 1/2 tsp. curry powder
2/3 c. corn meal
1/3 c. white flour

Bring pudding and broth to boiling point. Slowly add cornmeal and flour mixture stirring constantly to keep out lumps. When stiff enough to hold wooden spoon or paddle up right, pour into pan. Cool. I use a long handled wooden spoon or paddle because as this cooks it puffs burps of hot mixture and you are less apt to get burned with a long paddle or handle.