New England Indian Pudding |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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It's the time of year to break out this spicy traditional dessert. Raisins are optional-for some reason, our family never included them. Ingredients:
1/4 cup cornmeal |
2 cups hot milk |
1/4 cup sugar |
1/8 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1/2 teaspoon cinnamon |
1/4 cup unsulphured molasses |
1 cup cold milk |
1/3 cup raisins (optional) |
1/2 cup heavy cream, whipped |
1 dash nutmeg |
Directions:
1. Gradually stir the corn meal into the hot milk.
2. Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
3. Blend together sugar through cinnamon and add to corn meal mixture.
4. Stir in molasses and cold milk.
5. Fold in raisins if using.
6. Bake in a buttered 1-quart casserole at 275°F 2 hours.
7. Serve warm topped with whipped cream, garnished with a dash of nutmeg.
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