Indian Pudding I is a traditional New England dish made from corn meal, molasses and spices. Serve it warm with vanilla ice-cream.
1 pint milk
2 oz. corn meal
2 oz. sugar
4 fl. oz. black treacle
2 oz. plus
1 teaspoon butter |- teaspoon salt
1 teaspoon ground cinnamon
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
In a medium-sized saucepan, scald the milk over moderate heat (bring to just below boiling point). Reduce the heat to low and gradually stir in the corn meal.
Stir in the sugar and the treacle . Cook the mixture, stirring occasionally, for 20 minutes, or until it is thick and smooth. Remove the pan from the heat and stir in 2 ounces of the butter, the salt and cinnamon.
With the remaining teaspoon of butter, lightly grease a 2-pint pudding basin. Pour the corn meal mixture into the pudding basin. Place the basin on a baking sheet and put it in the oven. Bake for 2 hours, or until the pudding is set.
Remove the pudding from the oven and set it aside to cool for 30 minutes before serving.