50+ Friends Club Cookbook
Cookies and Desserts
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Indian Pudding
From the Kitchen of: Shelley
Sparks
| 1/2 | c. | Corn Meal |
| 4 | c. | Milk |
| 1 | c. | Brown Sugar |
| 1 | tsp. | Ginger |
| 1/2 | tsp. | Nutmeg |
| 1/2 | tsp. | Cinnamon |
| 1 | tsp. | Salt |
| 1/2 | C. | Dark Molasses |
| 2 | C. | Light Cream |
| 2 | C. | Heavy Cream |
- Preheat oven to 275 degrees -- very low. Combine the
corn meal with one cup of milk. Scald the remaining three
cups of milk in a saucepan over med. heat. Stir in the corn
meal mixture a little at a time and cook, stirring constantly
for 15 minutes or until the mixture is about as thick as breakfast
cereal. Keep stirring to prevent lumps. Remove from heat.
- Combine sugar, spices and salt, stir them into the corn mixture.
Add the molasses and light cream. Pour into a greased 2 qt.
baking dish and bake for two hours. Set aside for at least an hour.
Serve pudding warm with a pitcher of heavy cream to pour over
each portion at the table.