Subj : 11/13 Indian Pudding Day 5
To   : All
From : Dave Drum
Date : Thu Nov 11 2021 22:48:42

November 13: National Indian Pudding Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Indian Pumpkin Pudding
 Categories: Puddings, Desserts, Dairy, Squash, Fruits
      Yield: 9 servings

      1 qt Milk
      6 tb Stone-ground yellow cornmeal
    1/3 c  Molasses
    1/4 c  Mild honey
      2 c  Pumpkin puree; canned or
           - made from 2 pounds fresh
           - pumpkin (see below)
      4 lg Eggs
    1/4 ts Salt
      1 ts Ground ginger
    1/2 ts Fresh grated nutmeg
      1 tb Unsalted butter
    1/2 c  Raisins

  Set the oven @ 325ºF/165ºC.

  Butter a 2-quart casserole, soufflé dish or Dutch oven.

  Pour the milk into a 3 or 4 quart pot or saucepan, and
  place over medium-high heat. Bring to a simmer, and
  slowly stream in the cornmeal while whisking the milk.

  Turn the heat to low and simmer 15 minutes, stirring,
  until the mixture has the consistency of runny cream of
  wheat. Stir in the molasses and honey, and continue to
  simmer, stirring, for five minutes. Remove from the
  heat, and whisk in the pumpkin until the mixture is
  smooth. Whisk in the eggs, one at a time, and add the
  remaining ingredients. Pour into the buttered casserole,
  scraping in every bit with a rubber spatula.

  Place in the oven, and bake 1 to 1 1/2 hours until set;
  a knife should come out clean when inserted, and the top
  should be just beginning to brown. Remove from the heat,
  and allow to cool for at least 30 minutes before
  serving.

  TO MAKE THE PUMPKIN PUREE: Set the oven @ 425ºF/218ºC.
  Cover a baking sheet with foil. Place the pumpkin pieces
  on the baking sheet, drizzle 1 tablespoon of canola oil
  or olive oil on top, cover tightly with foil and place
  in the oven. Roast for 1 1/2 hours or until thoroughly
  tender. Remove from the heat, transfer to a strainer or
  a colander set over a bowl or in the sink, and allow to
  cool and drain. Peel the pieces, and purée them in a
  food processor fitted with the steel blade. 

  By: Martha Rose Shulman

  Yield: Serves eight to 10 

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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.... Romaine lettuce is tying to kill you; doughnuts would never do that

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