Indian Pudding
Yield
12 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
cornmeal
|
|
| 1 | quart |
milk
|
|
| ½ | pint |
water
cold |
*
|
| ½ | cup |
suet
chopped |
* |
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | cup |
molasses
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
ginger
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅓ | teaspoon |
nutmeg
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
cornmeal
|
|
| 0.9 | l |
milk
|
|
| 237 | ml |
water
cold |
*
|
| 118 | ml |
suet
chopped |
* |
| 1E+1 | ml |
salt
|
|
| 45 | ml |
brown sugar
|
|
| 237 | ml |
molasses
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
ginger
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.7 | ml |
nutmeg
|
|
| 4 | large |
eggs
|
|
Directions
Put the milk on to boil, wet the corn meal with the cold water, and as soon as it boils stir in the corn meal, salt and suet, boil 15 minutes stirring all the time.
Chop the suet very fine, taking all the skin off.
Take it off of the fire, put it in ½ cup of cold milk, the sugar, molasses - stir the soda into the molasses - add the spices, beat the yolks well and beat in the stiffly beaten egg whites.
Butter a 2 quart pan and bake immediately for over one hour.
When done there will be whey in the center.
Let cool a little and serve with cream.
