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Print this Recipe    Indian Pudding

1/2 cup corn meal
4 cups milk
1 cup brown sugar
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup dark molasses
2 cups light cream
2 cups heavy cream

Preheat oven to 275F -- very low. Combine the corn meal with one
cup of milk. Scald the remaining three cups of milk in a saucepan
over medium heat. Stir in the corn meal mixture a little at a time
and cook, stirring, constantly, for 15 minutes, or until the mixture
is about as thick as breakfast cereal. It is important to keep
stirring to prevent lumps. Remove from heat. Combine sugar, spices
and salt, stir them into the corn, mixture. Add the molasses and
light cream. Pour into a greased two-quart baking dish and bake
for two hours. Set aside at least an hour. Serve pudding warm
with a pitcher of heavy cream to pour over each portion at the
table.

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