Cookbook:Indian Pudding

Indian Pudding
Category	Dessert recipes
Servings	6
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | North America | Native American cuisine | Vegetarian Cuisine | Dessert

Ingredients

• 1 quart milk (remove ½ cup, set aside)
• 1 cup cold water
• 6 tablespoons cornmeal
• ½ teaspoon salt
• 1 cup molasses
• 1 teaspoon baking soda
• 3 tablespoons brown sugar
• ½ teaspoon nutmeg
• 1 tablespoon ginger
• ½ teaspoon cinnamon
• 4 egg whites, beaten
• 4 egg yolks, beaten stiff

Procedure

1. Boil the milk (less ½ cup removed).
2. Add cold water to cornmeal to wet it.
3. Slowly pour the cornmeal mixture into the boiling milk. Add salt.
4. Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
5. In a small bowl, mix molasses with baking soda; the ½ cup cold milk (set aside previously) and brown sugar.
6. Add the spices and the beaten egg yolks to this mixture.
7. Slowly pour the molasses mixture into the cornmeal mixture.
8. Fold in stiff beaten egg whites.
9. Grease or butter the pan and bake for an hour at 350°F.