Indian Pudding

• 1 quart milk
• 1 cup cold water
• 6 tablespoons cornmeal
• ½ teaspoon salt
• 1 cup molasses
• 1 teaspoon baking soda
• 3 tablespoons brown sugar
• ½ teaspoon nutmeg
• 1 tablespoon ginger
• ½ teaspoon cinnamon
• 4 egg yolks, beaten
• 4 egg whites, whipped to stiff peaks

Ingredients for 6 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Set aside ½ cup of the milk. Boil the remaining milk.

   Stovetop
2. 2

   Add cold water to cornmeal to wet it.

3. 3

   Slowly pour the cornmeal mixture into the boiling milk. Add salt.

4. 4

   Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.

   Stovetop
5. 5

   In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar.

6. 6

   Add the spices and the beaten egg yolks to this mixture.

7. 7

   Slowly pour the molasses mixture into the cornmeal mixture.

8. 8

   Fold in the whipped egg whites.

9. 9

   Grease or butter a baking dish, add the batter, and bake for 1 hour at 350°F.

   Oven