*  Exported from  MasterCook  *

               Individual Indian Puddings (Pressure Cooked)

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Butter -- for greasing ramekins
   2      c             Milk
     1/4  c             Finely ground yellow cornmeal
          pn            Salt
   4      lg            Eggs -- lightly beaten
   1      ts            Ground cinnamon
     1/4  ts            Freshly grated nutmeg -- generous
     1/2  ts            Ground ginger
     1/4  c             Molasses
     1/4  c             Brown sugar -- loosely packed

Author's note: The cornmeal tends to settle to the bottom, creating a
kind of two-tiered dessert with a light custard on top. Good for
Thanksgiving, but don't wait until then to try it.

Generously butter the ramekins. Set aside. In a food processor,
combine the remaining ingredients. Equally divide the liquid among
the ramekins. Cover each with aluminum foil so that the foil fits
tightly around the sides of each dish, but leaves some room on top
for the puddings to expand.

Set a trivet or steaming rack on the bottom of the cooker. Pour in 2
cups of water. Set the puddings o the rack, building a pyramid as you
go. Avoid leaning any dishes against the side of the cooker.

Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 8 minutes.
Release pressure with a quick release method. Remove the lid, tilting
it away from you to allow any excess steam to escape.

Check for doneness by cutting a slit in the top of the foil. If the
puddings are not set, lock the lid back in place and return to high
pressure for an additional minute or two. Let the puddings cool
slightly before removing them from the cooker. (Use tongs or wear an
oven mitt.) If you are not serving the puddings immediately, cut a
slit in each foil top and let the puddings remain warm in the cooker,
placing the lid ajar for up to one hour.

Author's note: To prepare this dish, you will need eight individual
1/2-cup ramekins. If the ramekins don't stack comfortable (Pyramid
fashion) in you cooker, cook in two batches. You can also halve this
recipe to serve 4.

Serves 8

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