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Baked Indian Pudding

  • 6 cups milk
  • 1/4 cup corn meal
  • 1/4 cup molasses
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • few grains ginger
Scald one pint of milk with corn meal and cook twenty minutes; add remaining milk and rest of ingredients. Pour into deep earthen (made of clay) dish and bake, set in a pan of hot water, in a slow oven, four hours. The afternoon fire is the one best suited for cooking this pudding.
Submitted by Cassyjean - Torrington, CT Jul 18, 2009 8 min 60 min 68 min


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