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 New England Indian Pudding

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: New England Indian Pudding   November 6th 2012, 10:03 am

New England Indian Pudding

Long, slow baking is necessary for the classic Indian pudding to
cook and develop its flavor and its texture. The resulting pudding will
be soft and may separate. Blackstrap molasses or dark molasses should
be used for the most authentic flavor.

1/4 cup yellow cornmeal
1 cup cold milk
3 cups milk, scalded
!/2 cup dark molasses
1 teaspoon salt
VA cup sugar
1 teaspoon cinnamon
4 tablespoons butter
Heavy cream

Preheat oven to 300°F. Butter a 2-quart baking or souffle dish.
In a small bowl, mix the cornmeal with 1A cup of the cold milk.
Stir mixture into the scalded milk and cook over low heat for 20
minutes, stirring frequently. Add the molasses, salt, sugar, cinnamon,
and butter. Pour into the prepared baking dish and pour the remaining
3/4 cup cold milk over the top. Place in the oven and bake 3 hours.
Remove from the oven and let stand at least 30 minutes before serving.
Serve warm with cream to pour over it.

A hungry stomach seldoms scorns plain food.
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