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Ethel Doolittle's Indian Pudding Recipe | |
Native American Dessert | |
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Ingredients:
4 heaping Tbsp. of corn meal1 egg Butter, the size of a walnut 1 qt. milk dash of salt 1/2 cup sugar 1/3 cup molasses
Directions:
Scald the milk. Mix molasses and sugar and meal together. Moisten with a little of the milk. Stir this mixture slowly into hot milk. Stir constantly and cook. When thick, remove from stove and add the egg, well beaten, 1/2 tsp. cinnamon, 1/2 tsp. ginger. Pour into deep casserole dish and bake very slowly for 1 1/2 hours. Stir occasionally while baking. Two apples chopped fine and added before baking improves the flavor. Serve with cream.I wish I could be more specific about the particulars of the oven temperature and some of the measurements in these recipes. I remember these cooked on a wood stove and I know it would be in what was called a ""slow oven"". I haven't made this in several years, but suggest 325 degres. Watch carefully so as not to dry it out. | |