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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 10 |
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A steamed pudding just lovely served with roast chicken or turkey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups cornmeal (or polenta) |
1 cup flour |
3 teaspoons baking powder |
1 teaspoon salt |
1/2 cup molasses |
2 cups water |
Directions:
1. Sift dry ingredients together and combine with molasses and water.
2. Grease a tube mold and line bottom with waxed paper.
3. Fill prepared tube mold with batter 2/3 full, cover tightly and steam for 2 hours.
4. Uncover mold and place in a preheated 350F oven for 10 to 15 minutes to dry out thoroughly.
5. Remove pudding from mold and slice.
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