HASTY PUDDING

Also known as Indian Pudding-this historic dessert is rich sweetened with molasses and was origionally cooked over an open fire-stove top will do if the electricity is on!

Ingredients:

4 cups milk
2 eggs
1/2 cup molasses
3/4 cup cornmeal
1/2 cup sugar
1 tsp ginger
3/4 tsp nutmeg
1 tsp cinnamin
1 tsp salt
1 tsp vanilla

In a bowl mix together cornmeal,sugar,ginger,nutmeg,cinnamin with 2 cps of milk. Mix well.

In a medium saucepan-heat 2 cups of milk to just before it starts to boil.Stir in molasses and heat back p until the boiling point. Once gently boiling,stir in the slowly add the cornmeal mixture from above stirring all the while to prevent lmps

heat the mixture(still stirring) back to boiling to thicken

once the mixture has thickened-you will need to "temper the eggs" . In a separate bowl-beat the eggs add about 1 cup of the hot liquid (Still strring) . Once completely integrated add back to the mixtre on the stove.Cook for another minute and remove from heat. pout the whole mixture into a 9x13 pan and let cool to room temp-then refriferate.It will thicken as it cools.

I usually reheat in the oven before serving and serve with either icecream or whipped cream! (can be reheated in the microwave or serve it cold)

YUMMMMMMMMY!