Monday, November 24, 2008

Maine Indian Pudding

A perfect traditional New England recipe just in time for Thanksgiving!

1/4 cup yellow corn meal
1/4 cup Pearl Tapioca
4 cups milk
1.5 teaspoon salt
2 Tablespoons butter
1/3 cup sugar mixed with
1/3 cup molasses
1 teaspoon cinnamon
1 egg slightly beaten

  1. Butter an 8 inch baking dish.
  2. Preheat oven to 325 degrees.
  3. Soak Tapioca in water for 1 hour. Drain.
  4. Scald 3 cups milk over boiling water in a double boiler.
  5. Stir in corn meal gradually.
  6. Add salt and Tapioca.
  7. Cover and cook for ten minutes
  8. Add the butter, sugar, molasses, and cinnamon and stir to mix until butter is melted and blended.
  9. Stir in the egg.
  10. Turn into baking dish and pour remaining milk over the top -do NOT stir in.
  11. Bake in oven for 1.5 hours or until fairly firm in the center. Stir 2 or 3 times during the first hour of baking.
  12. Serve with plain or whipped cream.

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