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Indian Pudding

Byadmin

2 cups LDF milk
1 cup stone-ground cornmeal
2 tablespoons butter, melted
3/4 cup unsulphured molasses, warmed
4 tablespoons sugar
3 eggs, well beaten
1 tsp. cinnamon, or to taste
1/2 tsp. nutmeg, or to taste
grated peel of 1/2 small lemon
1/2 cup raisins
Whipped cream, sweetened

Preheat oven to 375 degrees. Heat milk with cornmeal. Whisk until thick. Heat molasses and butter, and whisk in sugar.

Gradually beat hot cornmeal mix mixture into beaten egg. Add cinnamon, nutmeg, lemon peel, and raisins. Place in a 8-inch diameter glass baking dish or ceramic mixing bowl. Bake for 1 hour, or until top is rounded and set. Serve hot with toppings of whipped cream or sweet wine, if desired. Makes 4 to 6 servings.

From: enjoyma.com
Mooo News, November 2007

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