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Indian Pudding

1/3 c. cornmeal
2 TB. flour
1 t. cinnamon
1 t. ginger
1/2 c. sugar
1 c. water
1 c. molasses
1 qt. scalded milk
3 TB. butter
1 c. raisins

Mix cornmeal, spices, sugar, and flour together in a casserole or stoneware crock. Add water, molasses, and mix well. Add scalded milk, butter, and raisins. Bake at 300 degrees 3 hours, stirring every 15 minutes for the first hour, then every half hour. The pudding will firm up as it cools, so don't worry if the middle is jiggly when you take it out of the oven. Serve warm with freshly whipped heavy cream or ice cream. The frequent stirring in the beginning is crucial to avoid lumps!

Leftovers freeze well. I've made this in Corning ware, but stoneware is better.

Yum!!! I love Indian Pudding. I wonder if the immerser could be used to prevent lumps. Why not?
Thanks.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Sure, that should work fine. Just do it every 15 minutes, like the recipe says. I guess once I let it go longer, and just had to work at getting the lumps out.