Recipe - Locke-Ober Indian Pudding

One fourth cup Cornmeal
2 cup Whole milk cold
2 cup Whole milk scalded
One half cup Molasses
1 teaspoon Salt
One fourth cup Sugar
1 teaspoon Cinnamon or ginger
4 tablespoon Butter
2 tablespoon White rum

STEP ONE: Mix the cornmeal with enough of the cold milk to pour easily.
Stir until smooth. Add slowly 2 cups scalded milk and cook in the top of a
double boiler for 20 minutes, or until thick.

STEP TWO: Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour
into a buttered pudding dish and pour over the balance of the cold milk and
the rum.

CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or
One half teaspoon of each.

STEP THREE: Set in a pan of hot water and bake 3 hours in a 250degree
oven. Let stand One half hour before serving. TO SERVE: Serve topped with
vanilla ice cream. This pudding should be very soft, and should whey, or
separate.

Recipe By : LockeOber, Boston, MA

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip