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| Locke-Ober Indian Pudding Recipe |
Category: Desserts
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup cornmeal
2 cup whole milk -- cold
2 cup whole milk -- scalded
1/2 cup molasses
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon -- or ginger
4 tablespoon butter
2 tablespoon white rum
Cooking 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.
CHEF'S 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: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
desserts
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