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Veronica's Baked Indian Pudding

Nov 09, 2012 12:45AM ● Published by Anonymous

¼ cup corn meal
2 cups hot milk

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¼ cup sugar
1/8 teaspoon soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon

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¼ cup unsulphured molasses
1 cup cold milk
Heavy cream, whipped, or ice cream
(optional)
Ground nutmeg

Directions

Gradually stir corn meal into hot milk. Cook over low heat or hot water 15 minutes or until thick, stirring constantly. Remove from heat. Blend together the next 5 ingredients and add. Stir in molasses and cold milk. Pour into a buttered 1-quart casserole. Bake in a preheated very slow oven (275⁰ F.) 2 hours. Serve warm with whipped cream or ice cream, if desired. Garnish with nutmeg. YIELD: 6 to 8 servings

 

 

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