*  Exported from  MasterCook  *
 
                         Locke-Ober Indian Pudding
 
 Recipe By     : Locke-Ober, Boston, MA
 Serving Size  : 6    Preparation Time :1:30
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           cornmeal
    2      cups          whole milk -- cold
    2      cups          whole milk -- scalded
      1/2  cup           molasses
    1      teaspoon      salt
      1/4  cup           sugar
    1      teaspoon      cinnamon -- or ginger
    4      tablespoons   butter
    2      tablespoons   white rum
 
 STEP ONE:
 Mix the cornmeal with enough of the cold milk to pour easily. Stir until 
 smooth. Add slowly 2 cups scalded milk and cook in the top of a double 
 boiler for 20 minutes, or until thic
 
 STEP TWO:
 Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a 
 buttered pudding dish and pour over the balance of the cold milk and the 
 ru
 
 CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 
 1/2 teaspoon of each.
 
 STEP THREE:
 Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 
 1/2 hour before serving. 
 
 TO SERVE:
 Serve topped with vanilla ice cream. This pudding should be very soft, and 
 should whey, or separate.
 
 
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 Serving Ideas : Serve topped with vanilla ice cream.

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