Out West Indian Pudding

Course : Curry
Serves: 6
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Ingredients:

3 cups milk -- *nonfat
1/2 cup cornmeal -- **see note
1/4 cup molasses
2 tablespoons sugar
1 tablespoon margarine -- solid
1 teaspoon ground cinnamon
3/4 teaspoon ginger
1/2 teaspoon ground nutmeg
1 dash salt
1/8 teaspoon baking soda
1 large egg
 

Preparation / Directions:

* Use non-fat milk for best results and for lower fat content, but can use other milks. **Use stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that has flour and sugar added. Scald 2-1/2 cups milk. (heat in heavy pan until tiny bubbles form around edges). In small bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk. Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6 individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a cookie sheet or oven proof dish with at least a 1 inch rim; pour hot water in pan. (Do this while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2 hours. Serve puddings warm, not hot. Pudding may separate; this is normal. Serve with sweetened yogurt or whipped cream if desired.


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