NATIVE AMERICAN

[Guest guest]

* Exported from MasterCook *

 

Locke-Ober Indian Pudding

 

Recipe By : Locke-Ober, Boston, MA

Serving Size : 6 Preparation Time :1:30

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup cornmeal

2 cups whole milk -- cold

2 cups whole milk -- scalded

1/2 cup molasses

1 teaspoon salt

1/4 cup sugar

1 teaspoon cinnamon -- or ginger

4 tablespoons butter

2 tablespoons white rum

 

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.

 

Converted by MC_Buster. KES_21 Sep 99 by " Lewis " on May 08, 1997.

 

 

 

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Serving Ideas : Serve topped with vanilla ice cream.