Indian Pudding
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1/4 cup yellow cornmeal
1 quart milk
1 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
Scald milk in the top of a double boiler. Place over hot water, stir in cornmeal and cook for 15 minutes or until thickened, stirring frequently. Mix in the rest of the ingredients. Pour into a greased casserole, set the casserole in a pan of hot water. Bake in a slow oven (325 degrees F) for 2 hours. Stir the pudding once after 1 hour of baking.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1/4 cup yellow cornmeal
1 quart milk
1 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
Scald milk in the top of a double boiler. Place over hot water, stir in cornmeal and cook for 15 minutes or until thickened, stirring frequently. Mix in the rest of the ingredients. Pour into a greased casserole, set the casserole in a pan of hot water. Bake in a slow oven (325 degrees F) for 2 hours. Stir the pudding once after 1 hour of baking.
Serves 6.
