Ingredients
-
3
-
1/2
-
2
-
1/3
-
1/4
-
3/4
-
1/4
-
1/4
-
1/8
-
-
-
-
-
-
Directions
Indian Pudding,Originates from New England,this is a custard-like pudding.,My mother-in-law (who is from New England) told me how much she liked indian pudding, so I came here in search of a recipe. I made it for desert on Christmas day, and she loved it! I’d never had it before, but it reminded me a lot of pumpkin pie without the crust. Very good “New England” desert and I’ll definately make it again. Thanks!,Originates from New England,this is a custard-like pudding.
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Steps
|
1
Done
|
Scald Milk on Saucepan Over Medium Heat. |
|
2
Done
|
Reduce Heat to Low,Slowly Whisk in Cornmeal. |
|
3
Done
|
Whisking Frequently,Cook About 5 Minutes or Until Mixture Thickens. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Beat Eggs in Small Bowl,Slowly Whisk About 1 Cup Cornmeal Mix Into Beaten Eggs,Gradually Stir Egg Mixture Back Into Hot Cornmeal in Saucepan. |
|
6
Done
|
Add Molasses,Spices,Soda and Salt. |
|
7
Done
|
Stir Until Blended. |
|
8
Done
|
Pour Into Greased 2 Quart Baking Dish. |
|
9
Done
|
Bake at 325 Degrees For 1-1 1/4 Hours Until Sides Are Set,but Center Is Still Soft. |
|
10
Done
|
Serve Warm With Whipped Cream. |
