Locke-ober Indian Pudding Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cornmeal,
1/4 cup: Sugar,
2 cup: Whole milk, cold
1 tsp: Cinnamon, or ginger
2 cup: Whole milk, scalded
4 tbsp: Butter,
1/2 cup: Molasses,
2 tbsp: White rum,
1 tsp: Salt,
Directions:
STEP ONE: Mix the cornmeal with enough of the cold milk to pour
easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in
the top of a double boiler for 20 minutes, or until thick.
STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and
butter. Pour into a buttered pudding dish and pour over the balance
of the cold milk and the rum.
CHEFS NOTE: You may use one teaspoon cinnamon, or one teaspoon
ginger, or 1/2 teaspoon of each.
STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree
oven. Let stand 1/2 hour before serving.
TO SERVE: Serve topped with vanilla ice cream. This pudding should be
very soft, and should whey, or separate.
Recipe By : Locke-Ober, Boston, MA
From: Marjorie Scofield Date: 10-08-95 (03:39) (160)
Fido: Recipes
Source from luhu.jp
easily. Stir until smooth. Add slowly 2 cups scalded milk and cook in
the top of a double boiler for 20 minutes, or until thick.
STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and
butter. Pour into a buttered pudding dish and pour over the balance
of the cold milk and the rum.
CHEFS NOTE: You may use one teaspoon cinnamon, or one teaspoon
ginger, or 1/2 teaspoon of each.
STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree
oven. Let stand 1/2 hour before serving.
TO SERVE: Serve topped with vanilla ice cream. This pudding should be
very soft, and should whey, or separate.
Recipe By : Locke-Ober, Boston, MA
From: Marjorie Scofield Date: 10-08-95 (03:39) (160)
Fido: Recipes
Source from luhu.jp