Home › Sauce › Baked Indian Pudding

Baked Indian Pudding

Rinse out a saucepan with cold water, pour into it one quart of milk and heat slowly to the boiling point. Sift into it one cupful of cornmeal, stirring vigorously to prevent lumping. When well thickened add one teaspoonful of salt, cover and cook over hot water for half an hour, then set aside, still covered, until partly cooled. Add one-half of a cupful of molasses, two tablespoonfuls of finely chopped beef suet, one teaspoonful of sifted ginger, one teaspoonful cinnamon and one pint of cold milk. Turn into a greased earthen baking dish, pour over the top a second pint of milk and bake in a slow oven for four hours.