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g American Regional Cuisine Site
Sue Simonds
BellaOnline's American Regional Cuisine Editor

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Navajo Indian Pudding Recipe






Well, here in New England, the leaves are changing colors already and we are due for peak foliage the first part of October. “Where did our summer go” I ask myself!! We had so much rain going into July, and almost non-existent, were the bounties of ripe red tomatoes due to a lack of sun and heat.

I'm really finding the weather changes this year to be quite interesting and it seems that ,all over the United States, there are a lot of other people curious about these changes as well.

I hope that no matter what region you live in, that the weather is treating you kindly. So as I sit here in my cozy sweater and fall clothing, I'm thinking about cool weather and Autumn foods.

There are a lot of different recipes out there for Indian Pudding but I wanted to present you with an old Navajo recipe that is pretty tasty, simple to make and warming to ones spirit and soul. I hope you enjoy it.......

What you will need to serve six people:

2 cups of cold milk
2 cups of scalded milk
¼ cup of cornmeal
¼ cup sugar
1 teaspoon salt
4 tablespoons butter
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons of white rum
½ cup molasses

Mix the cornmeal with enough cold milk so that, it is smooth, and pours easily. Add your 2 cups of scalded milk and cook in the top of a double boiler until thick (about 20 minutes)

Add and mix in the remaining ingredients except for the rest of the cold milk and the rum. Pour into a buttered pudding dish (you can also use any deep dish glass or ceramic, even a mixing bowl will do as long as it's deep enough and oven proof) Pour the rest of the cold milk and rum on top.

Set your pudding dish in a water bath (a pan of water with the water level lower than your pudding dish. This will finish cooking your pudding) Cook in a 250 degree oven for three hours. Let stand for a half hour before serving. This pudding will be quite soft and is supposed to separate. Serve with some fresh whipped cream or vanilla ice cream and indulge.

Have a wonderful and blessed week!
Sue

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Content copyright © 2009 by Sue Simonds. All rights reserved.
This content was written by Sue Simonds. If you wish to use this content in any manner, you need written permission. Contact Sue Simonds for details.

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