Indian Pudding with Pecan Pumpkin Butter
4 cups milk 4 tbsp cornmeal 1 cup Muirhead  Pecan Pumpkin Butter 1 tbsp butter ½ tsp salt 1/8 tsp baking soda 2 eggs, beaten Heavy or light cream, optional garnish
Preheat oven to 325° F and grease a 1 ½ quart baking dish. In a pan, scald the milk. Whisk in the cornmeal to prevent clumping and bring to a boil. Stir in Muirhead  Pecan Pumpkin Butter, butter, salt and baking soda. Let mixture cool slightly. In a separate bowl, beat the eggs with a small amount of the milk mixture to prevent curdling of the eggs. Then beat this egg mixture into the milk mixture. Pour the mixture into the baking dish. Bake for 2 hours or until a knife inserted in the center comes out clean. Allow to cool and serve or refrigerate. Spoon pudding into serving dishes and serve with cream (optional). Serves 6. Recipe Note: If you prefer molasses flavor, substitute ¼ cup of molasses for equal amount of Muirhead  Pecan Pumpkin Butter.
Muirhead – 2009
Muirhead of Ringoes, NJ Inc. 43 Hwy 202 Ringoes, NJ 08551 www.muirheadfoods.com 1-800-782-7803