Home › Desserts › Baked Indian Pudding

Baked Indian Pudding

6 cups milk 1/4 cup corn meal 1 cup molasses 1 tablespoon butter 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 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.