Ingredients
-
1/4
-
2
-
1/4
-
1/8
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
1/3
-
-
-
-
-
Directions
New England Indian Pudding,It’s the time of year to break out this spicy traditional dessert. Raisins are optional–for some reason, our family never included them.,I enjoyed this a lot. used skim milk that I made with dry milk, splenda for the sugar, and I did add the raisins (but omitted the cream). I was a tad concerned that it would not thicken because of the skim milk, but it worked just fine. A lovely molasses taste. Only issue I had was that this does not reheat as well as I would have liked. One I’ll repeat in the winter, though!,I really enjoyed this Indian pudding…it was perfectly spiced and just sweet enough. When I made this pudding, I was expecting something the consistency of a flan or baked custard, but this was more the consistency of a stovetop pudding (i.e., a little thinner). Regardless, it was very tasty. Thanks for posting!
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Steps
|
1
Done
|
Gradually Stir the Corn Meal Into the Hot Milk. |
|
2
Done
|
Cook Over Low Heat or in a Double Boiler Over Hot Water About 15 Minutes Until Thick, Stirring Constantly; Remove from Heat. |
|
3
Done
|
Blend Together Sugar Through Cinnamon and Add to Corn Meal Mixture. |
|
4
Done
|
Stir in Molasses and Cold Milk. |
|
5
Done
|
Fold in Raisins If Using. |
|
6
Done
|
Bake in a Buttered 1-Quart Casserole at 275f 2 Hours. |
|
7
Done
|
Serve Warm Topped With Whipped Cream, Garnished With a Dash of Nutmeg. |
