DEERFIELD INN INDIAN PUDDING
- Scald milk in top half of a double boiler. Whisk in sugar, molasses and cornmeal and cook, stirring frequently, until mixture thickens, about 20 minutes.
- Melt butter and set aside to cool slightly. Beat eggs, then beat in spices. When butter is cool enough to add to eggs without cooking them, beat butter in until you have a homogeneous mixture.
- Preheat oven to 350 degrees. Butter an 8-inch round ovenproof ceramic or glass souffle dish. Add cornmeal mixture to eggs, bit by bit, until the two are thoroughly incorporated.
- Pour into the souffle dish and place in oven. Bake 35 minutes or until pudding is set.
- Serve pudding immediately, or at room temperature, garnished if desired with vanilla ice cream or with cinnamon-flavored whipped cream.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 51 milligrams, Sugar 32 grams, TransFat 0 grams
OLD-FASHIONED INDIAN PUDDING
- Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.
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