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Indian pudding #2
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| Artist: |
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| Categories: |
Central Asian, Desserts, Indian, Puddings & Custards, Side-dishes |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5 1/2
| cup | Whole milk | | 2/3
| cup | Cornmeal | | 4
| tbsp | Butter | | 1/2
| cup | Maple syrup | | 1/4
| cup | Molasses | | 1
| tsp | Ginger | | 1
| tsp | Cinnamon | | 1/2
| tsp | Salt | | 1
| cup | Raisins | | | Vanilla ice cream |
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Procedures:
| 1 | Preheat oven to 300. | | 2 | Butter a small casserole - mine is 6 ? x 10 ?. | | 3 | Over med. heat, in a large saucepan, heat the milk but don"t boil it. | | 4 | Slowly whisk in cornmeal & continue to stir until mixture begins to thicken - 10 min. or so. | | 5 | Add remaining ingredients & keep stirring till heated through. | | 6 | Pour into casserole & bake 3 hours till sides are brown & sticky-looking. | | 7 | (the pudding hardens a bit as it cools). | | 8 | Serve warm with vanilla ice cream. | | 9 | an old new england favorite, this pudding is best served warm with a big scoop of vanilla ice cream. | | 10 | It"s a comforting wintertime dessert. |
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