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Pudding: Indian Pudding -The Flume




Source of Recipe


Chef Earl Mills, Jr. - CC Times 6/26/06


List of Ingredients





4 cups milk
1/3 cup corn meal
3/4 cup molasses
2 eggs
1 teaspoon salt
8 ginger snaps
1/4 teaspoon ginger



Recipe



Combine all of the ingredients in a double boiler and whip over simmer­ing water. Continue to cook over a low flame for an additional 1 to 1 1/2 hours, whip­ping occasionally, until pudding starts to thicken. Once it starts to thick­en, remove the whip and allow the pudding to thicken naturally and form a skim or crust on top.

Serve warm with vanilla ice cream or whipped cream. If serving later, refrigerate. Warm in a microwave or double boiler. Add milk, if necessary.

YIELD: Serves 6 to 8.