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New England Indian Pudding

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“A lovely, spicy, gluten-free dessert just perfect with good vanilla ice cream. Will warm up the gloomiest day.”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald 1 quart milk in a large, heavy saucepan (take care not to scorch).
  2. Combine the cornmeal with 1/2 milk and stir into the hot, scalded milk.
  3. Cook, uncovered over low heat for 20 minutes, stirring occasionally.
  4. Preheat oven to 325F and grease a 2 quart baking dish.
  5. Stir in molasses, sugar, ginger and salt.
  6. Pour into prepared baking dish and bake for one hour.
  7. Stir in remaining 1 1/2 cups milk and continue to bake for another 1 1/2 hours. Serve warm with ice cream, if desired.

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