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Indian Pudding
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From Samantha Radov, Local 121
Ingredients: 2 cups Little Rhody whole milk 3 cups heavy cream 1/4 cup dark rum 1 tablespoon unsalted butter 1/4 cup sugar 1 cup molasses 1/8 teaspoon grated nutmeg 1/4 teaspoon cinnamon 1/8 teaspoon ginger 3/4 cup of Carpenter’s Grist Mill johnnycake cornmeal
Preparation: Combine all ingredients except cornmeal in 4 quart pot and bring to a simmer. Add johnnycake meal and lower to very low heat. Stir occasionally with wooden spoon for twenty minutes or until thickened. Pour into serving dish and let cool. Serve with cream or whipped cream. Serves two to four.