The Vermont Inn

Killington, Vermont

Specialty Recipe

Indian Pudding

Ingredients:

1-1/2 cups cornmeal

2 quarts milk

1/2 pounds raisins

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

3 eggs

1 cup molasses

1/2 pound light brown sugar

Combine the cornmeal, milk, and raisins in the top of a large double boiler and cook over simmering water until thickened. Remove from heat. Reheat the oven to 350 degrees. Butter a 13 x 9-inch baking dish.

Combine the remaining ingredients in a large bowl. Slowly stir a small amount of the hot mixture into the egg/sugar mixture, whisking briskly, until the egg/sugar mixture is warm to the touch. Then stir all of the egg/sugar mixture into the remainder of the hot mixture, blending well.

Pour into the prepared baking dish and bake for 45 minutes or until set. Serve warm, with a small scoop of vanilla ice cream.

Serves: 8 to 10

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