Question ID: 2000-15048-0-1-4-5
Recipe Description
You will need:
6 cups of milk
1 stick of butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
vanilla ice cream or whipped cream
There are a lot of different variations you can make on Indian pudding. I went for a rather basic batch, but I've tried some great ones that mix it up and include some different ingredients, such as:
rasins
ground ginger
maple syrup
honey
Preheat oven to 250
Pour your milk and butter into a large pan (preferably with a thick base - otherwise use a double boiler), and apply medium heat. Warm until butter melts, and liquid has just hit a boil, stirring regularly. Once boiling, reduce heat to low, and let simmer.
In a separate bowl, mix flour, salt, and cornmeal.
Stir in molasses until mixture has a uniform consistency. Thin with a few spoonfuls of the scalded milk, then slowly transfer the moxture back to the large pot of buttermilk.
Whisk and continue warming until mixture has thickened to the consistency of a porridge. About 5-8 minutes.
Beat eggs in a small bowl. While quickly whisking with one hand, slowly add ~1/2 cup of the hot cornmeal mixture into the eggs. When everything mixed, and there are no eggy chunks, transfer egg mixture back into the large pot.
Add sugar and spices (now's the time to add rasins, too, if you opted for them), and stir to combine.
Pour into a large and shallow casserole dish, and bake at 250 for 2 hours.
Pudding will be very hot when you remove it from the oven, so be sure to give it time to cool. After you can't take it anymore, because it just smells too darn good, grab a bowl-full, top with some ice cream, and dig in!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
Choices:
 |
 |
 |
 |
|---|---|---|---|
| (A) | (B) | (C) | (D) |
|
|---|
 |