Thanks Rick.
My notes in brackets.
Treadway Inn Baked Indian Pudding [Treadway Inns Cook Book by Ann Roe Robbins; Little, Brown and Company; © 1958]
1 qt. Milk
5 tablespoons yellow corn meal [I use a stone ground courser meal with the germ, not the de-germed stuff and not the fluffy flour]
2 tablespoons butter
1/2 cup brown or white sugar [I use the brown]
1/2 cup dark molasses
1 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp mace
2 eggs well beaten
1 cup light cream
Bring milk to boil slowly in the top part of a double boiler over direct heat [careful not to scorch it.]
Slowly add 5 tbs of corn meal, stirring all the while. [Be sure to add it slowly and stir it all the while, or you will ruin it.]
Place over boiling water pot and cook for 20 minutes, stirring occasionally
Add 2 tbs of butter, 1/2 cup sugar, and 1/2 cup molasses.
Remove from the fire and add 1 tsp of salt and 1/2 tsp each of ginger, cinnamon, nutmeg and mace.
Blend in 2 well-beaten eggs.
Put into a buttered baking dish.
Bake uncovered in a slow oven at 300°
Stir occasionally the first hour.
Then carefully pour 1 cup of cold cream over the top and finish baking without stirring for another hour to hour and a half. (total bake time is 2 to 2.5 hours)
Serve hot or warm with cream or vanilla ice cream. [it's kinda terrible served cold.]
Serves 8-10
Notes at the end of the recipe: "At the Publick House in Sturbridge, MA, they sometimes add 1 tsp of grated orange rind, which gives it a pleasant tang."
"The longer the pudding is cooked, the darker it gets and therefore the better, according to traditional die-hard New Englanders."
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