Indian Pudding - Country Living Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 quart: Milk,
1 tsp: Ground ginger,
3/4 cup: Maple syrup,
1/4 tsp: Ground nutmeg,
2 tbsp: Butter,
1 1/2 cup: Dark seedless raisins,
2/3 cup: Yellow cornmeal,
Directions:
1. Heat oven to 300F. Grease shallow, 2- quart casserole. In 2-quart
saucepan, combine 3 C milk and the syrup. Heat just to boiling over
medium heat; add butter.
2. In small bowl, combine cornmeal, ginger, and nutmeg. Gradually stir
cornmeal mixture into hot milk in saucepan. Re- duce heat to low and
cook, stirring until thickened, about 10 minutes.
3. Stir raisins into cornmeal mixture, or pudding, and spoon into
greased casserole. Pour remaining milk over pudding; do not stir.
4. Bake pudding 2 1/2 hours or until all of the milk has been
absorbed and top is golden brown. Serve warm.
Country Living/Nov/93 Scanned & fixed by DP & GG
Source from luhu.jp
saucepan, combine 3 C milk and the syrup. Heat just to boiling over
medium heat; add butter.
2. In small bowl, combine cornmeal, ginger, and nutmeg. Gradually stir
cornmeal mixture into hot milk in saucepan. Re- duce heat to low and
cook, stirring until thickened, about 10 minutes.
3. Stir raisins into cornmeal mixture, or pudding, and spoon into
greased casserole. Pour remaining milk over pudding; do not stir.
4. Bake pudding 2 1/2 hours or until all of the milk has been
absorbed and top is golden brown. Serve warm.
Country Living/Nov/93 Scanned & fixed by DP & GG
Source from luhu.jp