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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Durgan Park's Indian Pudding
 Categories: Indian, Puddings
      Yield: 6 Servings
 
      3 c  Milk
    1/2 c  Yellow corn meal
    1/4 c  Molasses
      2 tb Sugar
      1 tb Butter
      1 ts Ground cinnamon
      1 ts Ginger
    1/2 ts Nutmeg
    1/4 ts Salt
    1/8 ts Baking soda
      1 lg Egg
           Vanilla ice cream or
           - heavy cream
 
  Scald 2-1/2 cups milk in heavy saucepan.
  
  Meanwhile, place remaining 1/2 cup milk in small bowl and gradually
  whisk in corn meal. Whisk corn meal mixture into hot milk. Bring to
  boil and boil gently over low heat, whisking frequently, until
  thickened, about 15 minutes. Remove from heat and stir in molasses,
  sugar, butter, cinnamon, ginger, nutmeg, salt, and baking soda. Beat
  egg in small bowl. Stir in a little of hot corn meal mixture and
  whisk mixture back into saucepan. Pour mixture into 6 lightly oiled 1
  cup ramekins and place on baking sheet. Bake at 275?F until centers
  are set, 1 to 1-1/2 hours. Cool puddings slightly. Serve warm, topped
  with ice cream or heavy cream.
  
  Boston's Durgan Park restaurant has served this Indian Pudding for
  more than a century.
  
  Posted by: Dave Sacerdote
  
  Recipe by Durgan Park Restaurant, Boston, MA
 
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