Ingredients
-
1/2
-
5
-
1/2
-
2
-
2
-
1/2
-
3/4
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Indian Pudding,This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipps family.,Born and raised in Maine, this is very similar to my own recipe and is very nice! I don’t use the raisins and never have in my indian pudding. Also, the last 1 cup of milk is usually poured over the pudding and not stirred in; it bakes in. Other than that, I do mine the same way. This is going into my book for Christmas as I will miss Thanksgiving and am not sure if my cookbooks will arrive in time, eep!! Thank you!,This is a recipe that has been brought to church suppers for 3 generations by Mrs. Leeda Slipps family.
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Steps
|
1
Done
|
In 2-Quart Saucepan, Combine the Cornmeal, 3 Cups of Milk, Salt and 1 Tablespoon of Butter. Heat Slowly to a Boil, Stirring Constantly. |
|
2
Done
|
Remove from Heat Combine the Eggs, Brown Sugar, Molasses, Remaining 1 Tablespoon of Butter, Cinnamon, and Ginger. |
|
3
Done
|
Add to the Cornmeal Mixture With the Raisins and 1 Cup of Milk. Pour Into Greased 2-Quart Baking Dish. Bake at 300f Degrees, Stirring Every 30 Minutes For 2 Hours. Stir in 1 More Cup of Milk Halfway Through the Baking Time. |
|
4
Done
|
at the End of 2 Hours, Stop Stirring. Turn the Oven Off and Let the Pudding Sit For About 30 Minutes. Serve Warm Topped With Whipped Cream or Ice Cream. |
