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Indian Pudding From Loren Martin
desserts, ethnic, puddings
1 1/2 cup seedless raisins
3 cup scalded milk
1 1/2 cup cold milk
1 cup corn meal
1/2 cup molasses
1 teaspoon salt
1/2 cup sugar
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup butter
Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2-quart casserole, and then pour the remaining 1/2 cup cold milk into the center of the pudding. Set dish in pan of cold water, and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4 hours before serving.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
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