Free Recipe Out West Indian Pudding
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Out West Indian Pudding Recipe
3 c Milk – * nonfat
1/2 c Cornmeal – ** see note
1/4 c Molasses
2 tb Sugar
1 tb Margarine – solid
1 ts Ground cinnamon
3/4 ts Ginger
1/2 ts Ground nutmeg
1 ds Salt
1/8 ts Baking soda
1 Egg
Out West Indian Pudding Preparation
* Use non-fat milk for best results and for lower fat content. ** Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added. Scald 2-1/2 cups milk. (Heat in heavy pan until tiny bubbles form around edges.) In small bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven-proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may separate; this is normal. Recipe By : Jo Anne Merrill From: Date: 05/30
Cooking Temperature:
Recipe Serves: 6
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