|Hmm, how about adding nuts and dried cranberries?|
Here is the recipe:
3 cups milk
½ cup cornmeal
½ teaspoon salt
¼ cup brown sugar
¼ cup molasses (Didn't have it. I substituted a squirt of maple syrup.)
1 tablespoon butter
½ teaspoon ground cinnamon
½ teaspoon ground ginger
a sprinkle of nutmeg
1/3 cup raisins
Optional: A scoop of vanilla ice cream as a topping.
1. Put the ingredients, one by one, into a saucepan. Whisk thoroughly until smooth.
2. Bring to a boil and reduce the heat to simmer for 20 minutes.
3. Pour the mixture into a greased baking dish and slide it into a 325 degree F preheated oven.
4. Bake for 1 ½ - 3 hours. Baking for a longer period of time at a low heat turns the grainy porridge into a smooth pudding.
Eat the Indian pudding while warm, topped with the vanilla ice cream, if desired. The pudding, alone, is light and wholesome without too much sugar.
I can't say I dislike it; it's good. However, I like cornbread better, and cornbread takes less time to bake. But now ... like our forebears, I have eaten Indian pudding. To me, it tastes more like hot cereal than dessert.
You often perfer the foods and textures you are accustomed to eating. Perhaps a New Englander likes his Indian pudding as much as I like cornbread. Try it once.
|This is James.|
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