Difference between revisions of "Alternative:Indian Pudding"
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# Grease or [[Butter|butter]] the pan and [[Bake|bake]] for an hour at [[Oven_temperatures|350°F]]. | # Grease or [[Butter|butter]] the pan and [[Bake|bake]] for an hour at [[Oven_temperatures|350°F]]. | ||
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Revision as of 16:56, 11 April 2012
| Alternative:Indian Pudding | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 6 |
| Time: | 1 hour |
| Difficulty: |  |
| North America | Native American cuisine | Vegetarian Cuisine | Dessert
Indian Pudding
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
- Boil the milk (less ½ cup removed).
- Add cold water to cornmeal to wet it.
- Slowly pour the cornmeal mixture into the boiling milk. Add salt.
- Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
- In a small bowl, mix molasses with baking soda; the ½ cup cold milk (set aside previously) and brown sugar.
- Add the spices and the beaten egg yolks to this mixture.
- Slowly pour the molasses mixture into the cornmeal mixture.
- Fold in stiff beaten egg whites.
- Grease or butter the pan and bake for an hour at 350°F.
