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Indian Pudding Serves 8 2 cups milk 1/2 cup yellow cornmeal 1/4 cup sugar 1/4 cup packed brown sugar 1/2 cup molasses 1 teaspoon salt 2 tablespoons unsalted butter 1/4 teaspoon ground cloves 3 cups half and half 1 3-inch piece fresh ginger Preheat oven to 325 degrees F. Butter a 9- x 5- x 3-inch Pyrex loaf pan. Combine milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until as thick as oatmeal. Remove from heat. Add the granulated sugar, brown sugar, molasses, salt, butter, and cloves and 2 cups half and half. Stir to combine. Bring mixture to a boil and transfer to prepared loaf pan. Place loaf pan inside a larger pan. Pour boiling water into the larger pan until it rises halfway up the sides of the loaf pan. Bake 1 hour, stirring after the first 1/2 hour. Meanwhile, peel and grate ginger. Press against a fine sieve or squeeze through a piece of cheesecloth to extract a tablespoon or two of juice. After baking an hour, add ginger juice and remaining cup of half and half, and stir. Bake an additional hour, stirring each 1/2 hour. Serve immediately in small bowls or cups, or store in refrigerator and reheat over low heat. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |