Updated Thursday, May 23rd, 2013
Total Time: 45
Yield: 8 servings
Another "Great New England Cook," Dorothy Oliveira of Rehoboth, Massachusetts, came our way in the late 1970s with recipes for chicken fricassee and something called "tomato soup cake" (we passed on that one). Her Indian pudding, from September 1978, is a classic, however. In her original recipe, she called for a "lump of butter the size of a medium egg." We decided that was two and a half tablespoons.
Heat oven to 325°. In a small pan, scald milk. Whisk in molasses and cornmeal, and cook until thickened. Remove from heat. In a small bowl, combine egg, sugar, salt, ginger, and cinnamon; stir into cornmeal/milk mixture. Pour into a greased 1-quart casserole. Bake 30 minutes. Add milk and butter. Continue baking about 1 hour. Serve with cream or ice cream.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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