Recipe - Out West Indian Pudding

3 cup Milk * nonfat
One half cup Cornmeal ** see note
One fourth cup Molasses
2 tablespoon Sugar
1 tablespoon Margarine solid
1 teaspoon Ground cinnamon
Three fourths teaspoon Ginger
One half teaspoon Ground nutmeg
1 ds Salt
1/8 teaspoon Baking soda
1 Egg

* Use nonfat milk for best results and for lower fat content. ** Use
stoneground yellow cornmeal if possible. Do not use cornmeal from a
packaged mix that has flour and sugar added.

Scald 2One half cups milk. (Heat in heavy pan until tiny bubbles form around
edges.) In small bowl, put the remaining One half cup milk and stir in the
cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer,
stirring frequently, for about 15 minutes. Mixture should be thickened.
Remove from heat. Add molasses, sugar, margarine, spices, salt and baking
soda. Blend. Beat egg, stir in a small amount of the hot mixture and add
the egg to the hot mixture. Using a wire whisk for best results, whisk the
mixture a few times. Lightly oil 6 individual custard cups or ramekins.
Divide the mixture between the 6 cups. Place on a cookie sheet or
ovenproof dish with at least a 1 inch rim; pour hot water in pan. (Do this
while pan is in oven for safety.) Bake in 275degree oven for 1 hour 15
minutes to 1 and One half hours. Serve puddings warm, not hot. Pudding may
separate; this is normal.

Recipe By : Jo Anne Merrill

From: Date: 05/30

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