Bestandteile:
6 cups of milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup seedless raisins
Heavy cream, whipped with at touch of vanilla
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Zubereitungsweise:
The recipe calls to scald the milk and butter in a large double boiler. (I found this very time consuming, so instead I heated the milk for 5 or 6 minutes on high heat in the microwave, until it was boiling, then I transfered it to a pot on the stove on medium high heat.) While the milk is heating, Mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened. Pour over the other ingredients mixed together in a casserole - eggs, sugar, spices. Stir until smooth. Stir in the raisins and bake for 2 hours at 250 degrees F. The pudding must cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream.
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