Indian Pudding #2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 1/2 cup: Whole milk,
2/3 cup: Cornmeal,
4 tbsp: Butter,
1/2 cup: Maple syrup,
1/4 cup: Molasses,
1 tsp: Ginger,
1 tsp: Cinnamon,
1/2 tsp: Salt,
1 cup: Raisins,
Vanilla ice cream,
Directions:
Preheat oven to 300. Butter a small casserole - mine is 6 1/2" x 10
1/2". Over med. heat, in a large saucepan, heat the milk but dont
boil it. Slowly whisk in cornmeal & continue to stir until mixture
begins to thicken - 10 min. or so. Add remaining ingredients & keep
stirring till heated through. Pour into casserole & bake 3 hours
till sides are brown & sticky-looking. (The pudding hardens a bit as
it cools.) Serve warm with vanilla ice cream.
An old New England favorite, this pudding is best served warm with a
big scoop of vanilla ice cream. Its a comforting wintertime dessert.
Source: "Vinyard Seasons" by Susan Branch
Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120
Source from luhu.jp
1/2". Over med. heat, in a large saucepan, heat the milk but dont
boil it. Slowly whisk in cornmeal & continue to stir until mixture
begins to thicken - 10 min. or so. Add remaining ingredients & keep
stirring till heated through. Pour into casserole & bake 3 hours
till sides are brown & sticky-looking. (The pudding hardens a bit as
it cools.) Serve warm with vanilla ice cream.
An old New England favorite, this pudding is best served warm with a
big scoop of vanilla ice cream. Its a comforting wintertime dessert.
Source: "Vinyard Seasons" by Susan Branch
Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120
Source from luhu.jp