Indian Pudding From Loren Martin

Title:
Indian Pudding From Loren Martin

Yield:
6 Servings

Categories:
Ethnic,
Puddings,
Desserts




Ingredients:





 1 1/2 c  Seedless raisins


     3 c  Scalded milk


 1 1/2 c  Cold milk


     1 c  Corn meal


   1/2 c  Molasses


     1 ts Salt


   1/2 c  Sugar


   3/4 ts Ginger


   1/4 ts Nutmeg


   1/4 c  Butter






 Add the raisins to the hot milk.  Mix 1 cup cold milk with the corn meal,


 then stir into the hot milk.  Heat very slowly, stirring constantly, for


 about 15 minutes, or until mixture thickens. Mix in the molasses, salt,


 sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and


 then pour the remaining 1/2 cup cold milk into the center of the pudding.


 Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2


 hours.  Let cool for 3-4 hours before serving.


 


 From:  The Art of American Indian Cooking by Yeffe Kimball and Jean


 Anderson, Avon Books, New York, NY, 1965.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini