Indian Pudding

1. 1

   Scald one quart of milk in double boiler.

2. 2

   To the hot milk, gradually add the cornmeal.

3. 3

   Cook for 15 minutes; stir constantly. Add molasses, salt, ginger and well beaten eggs.

4. 4

   Pour into buttered baking dish.

5. 5

   Put in cold milk just before putting into oven.

6. 6

   Stir only slightly.

7. 7

   Place dish in pan of hot water and bake 2 hours in moderate oven.

8. 8

   Stir occasionally.

9. 9

   This pudding should whey and will not do so if baked too fast.

10. 10

    Serve hot or cold or topped with whipped cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.