Locke-ober indian pudding

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Recipe by: suzeanne

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Cornmeal 1/4 c Sugar
2 c Whole milk -- cold 1 ts Cinnamon -- or ginger
2 c Whole milk -- scalded 4 tb Butter
1/2 c Molasses 2 tb White rum
1 ts Salt

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 1/2 teaspoon of each.

STEP THREE: Set in a pan of hot water and bake 3 hours in a 250-degree
oven. Let stand 1/2 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