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Indian Pudding

Indian Pudding

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"This is a typical New England dessert, which is quite popular with diners at Avon Old Farms Inn. We serve it warm, with a generous dollop of whipped cream." --Avon Old Farms Inn, Avon, Connecticut

Yield: Serves 6-8

  • 4-1/2 cups milk
  • 3/4 cup yellow cornmeal
  • 3/4 cup molasses
  • 1 teaspoon ginger
  • 1 teaspoon salt

In the top of a double boiler combine milk and cornmeal. Cook over low heat, stirring often so that the bottom will not scorch. Cook about 20 minutes. Set aside and add the molasses, ginger, and salt, mixing well with a wire whisk. Pour into a shallow greased baking pan. Place pan into a water bath (a bottom pan with water, for a double boiler effect). Bake at 350 degrees F for about 1 hour. Using a wire whisk stir frequently or pudding will get lumpy. Cook until pudding is thick, then turn off heat and leave pan in the oven with door open so pudding may cool. Pudding may be served hot or cold, with whipped cream or ice cream.

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