Baked Indian Pudding Recipe

Pudding recipe
Ingredients:

·         A quart of milk
·         Sifted Indian meal
·         3 Tbsp wheat flour
·         3 eggs
·         2 tsp salt
·         2 tsp cinnamon
·         A nutmeg
·         3 tbsp sugar
·         A couple tbsp butter
·         ½ pound raisins

Directions:

Boil a quart of milk, and mix it on to a pint of sifted Indian meal. Stir it in well, so as to scald it before mixing three table-spoonfuls of wheat flour with a pint of milk. The milk should be stirred gradually into the flour, so as to have it mix lump-free. Add the Indian meal and mix everything together. When just lukewarm, beat three eggs with three table-spoonfuls of sugar and stir them into the pudding, together with two tea-spoonfuls of salt, two tea-spoonfuls of cinnamon, or a grated nutmeg, and a couple of table-spoonfuls of melted butter, or suet chopped fine. 

If you like your pudding very rich, add half a pound of raisins. Do not put then in though till the pudding has baked for five or six minutes. Raisins absorb a great deal of milk. You will therefore need an additional half pint of milk if using them. To make the Indian pudding without eggs, use half a pint more of meal, and no flour. It takes three hours to bake an Indian pudding without eggs and much less time when it has the eggs.

Please come visit again. The easiest way to do this is to subscribe to this blog. Leave your email address in the dialogue box at the right sidebar and you will receive new posts in your inbox as soon as they are published.

You can also follow us on social media by liking our Facebook page and following us on Twitter

Until we see each other again, 

No comments:

Post a Comment

Subscribe to this blog...

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

* indicates required