Indian Pudding


Difficulty:Easy
Prep Time:5 Minutes
Cook Time:2 Hours
Serves:8-10

Nutritional Information

A dessert that is so very tasty yet doesn't always appear appetizing. One bite with a little vanilla ice cream will have you hooked.

Ingredients

  • 6 cups milk
  • 1/2 cup butter
  • 1/2 cup yellow cornmeal
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 cup molasses
  • 3 eggs, beaten
  • 1/3 cup granulated sugar
  • 1 tsp Spice Islands Cinnamon
  • 1 tsp Spice Islands Nutmeg
  • 1 cup golden raisins (optional)
  • whipped cream or vanilla ice cream

Directions

  • 1. Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
  • 2. Preheat oven to 250°F
  • 3. Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
  • 4. Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
  • 5. Add sugar, spices, raisins if using: Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).
  • 6. Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
  • 7. Cool for an hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.

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