Indian Pudding

Indian Pudding

With its great contrasts of warm flavor Indian pudding and cold vanilla frozen yogurt, this adaptation of an American exemplary is a definitive solace dessert. Familiar all things considered, however, it looks rich when served in stemmed dishes.

  • 4 cup milk
  • 1/3 cup yellow corn meal
  • 1/4 cup water
  • 1/2 tsp ginger
  •  1/2 tsp cinnamon
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup molasses

 

  1. Pour 3 cups milk in saucepan and bring just to a boil.
  2. Moisten corn mean in a cup with 1/4 cup water (to prevent lumps). Stir rapidly into hot milk using a wire whisk. Simmer 20 minutes, stirring often.
  3. Combine spices and stir into mixture. Stir in molasses.
  4. Pour into a buttered 1-1/2 quart casserole. Gently pour the one remaining cup of milk over the top — do not stir. Dot with butter and bake at 325º for 1 1/2 to 2 hours. Serve hot with cream, ice  cream, or hard sauce.

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