“New England Indian Pudding should be soft. For finest favor use the best dark molasses.”
Yield:
Serves 8-10Ingredients
1 quart milk
5 tablespoons cornmeal
2 tablespoons butter
1 cup “Grandma’s” molasses
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs, well beaten
1 cup cold milk
Instructions
Scald milk in double boiler. Using a whisk, slowly stir in cornmeal and cook over hot water for 20 minutes. Add all but last ingredient and blend well. Spoon into a 2-quart buttered baking dish. Pour over it the cold milk but do not stir. Bake in preheated 300 degrees F oven for 1-1/2-2 hours. Serve with heavy cream or ice cream.
