Title: Durgan Park's Indian Pudding
Categories: Dessert Pudding
Yield: 6 Servings

3	c	Nonfat milk
1/2	c	Yellow cornmeal
1/4	c	Molasses
2	tb	Sugar
1	tb	Unsalted Butter
1	ts	Ground Cinnamon
1	ts	Ginger
1/2	ts	Nutmeg -- preferably
		Freshly
1/4	ts	Salt
1/8	ts	Baking soda
1	lg	Egg
		Nonfat frozen vanilla yogurt
		Or ice milk -- opt.
		PHILLY INQUIRER-----
		Preferably stone-ground

Scald 2 1/2 cups milk in heavy saucepan.

Meanwhile, place remaining 1/2 cup milk in small bowl and gradually whisk in cornmeal. Whisk cornmeal 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 cornmeal mixture and whisk mixture back into saucepan. Pour mixture into 6 lightly oiled 1 cup ramekins and place on baking sheet.

Bake at 275 deg.until centers are set, 1 to 1 1/2 hours. Cool puddings slightly. Serve warm, topped with frozen vanilla yogurt or ice milk if desired.

This recipe is adapted from the recipe that has been served at Boston's Durgan Park restaurant for more than a century...

Recipe By :

From: Annminer@nauticom.Net (Ann Miner)Date: 15 Sep 1995 19:30:39 -0600

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