Indian Pudding

From Yankee Magazine's Great New England Recipes

Puddings and Custards Recipes

Yield: Serves 6.

A New England favorite. Serve warm with cream, or with vanilla or coffee ice cream.

• 3 cups milk
• 1/4 cup molasses
• 3 tablespoons cornmeal
• 1 egg
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 cup cold milk
• Lump of butter the size of an egg (about 1/2 stick butter)

Scald 3 cups milk, add molasses and cornmeal, and cook until thick. Remove from heat. Blend together egg, sugar, salt, ginger, and cinnamon; add to milk mixture. Pout into greased 1-quart casserole. Bake for 30 minutes at 325 degrees F; add 1/2 cup cold milk and butter. Continue baking for about 1 hour.

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