Out West Indian Pudding

Categories: Desserts

Serves: 6 Servings

Ingredients:

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

Instructions:
* 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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