Locke-ober indian pudding

6 servings

Ingredients

Quantity Ingredient
¼ cup Cornmeal
2 cups Whole milk -- cold
2 cups Whole milk -- scalded
½ cup Molasses
1 teaspoon Salt
¼ cup Sugar
1 teaspoon Cinnamon -- or ginger
4 tablespoons Butter
2 tablespoons White rum

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 ½ teaspoon of each.

STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand ½ 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: Marjorie Scofield Date: 10-08-95 (03:39) (160) Fido: Recipes

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