Recipes > Desserts > Puddings > Cornmeal Puddings > Baked Indian Pudding

Baked Indian Pudding

Ingredients

• 1/4 pound of butter
• 1 pint of molasses
• 1 quart of milk
• 1 pint of sifted Indian meal
• 6 eggs
• 1 table-spoonful of mixed cinnamon and nutmeg
• grated peel of a lemon

Instructions

Cut up the butter in the molasses, and warm them together till the butter is melted. Boil the milk; and while scalding hot, pour it slowly over the Indian meal, and stir in the molasses and butter. Cover it, and let it steep for an hour. Then take off the cover, and set the mixture to cool. When it is cold, beat the eggs, and stir them gradually into it; add cinnamon and nutmeg; and the grated peel of a lemon. Stir the whole very hard; put it into a buttered dish, and bake it two hours. Serve it up hot, and eat it with wine sauce, or with butter and molasses.

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Source

Directions for Cookery, in its Various Branches (1840).