Individual Indian Puddings(Pressure Cooked)

* Exported from MasterCook *

Individual Indian Puddings (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
butter for greasing ramekins
2 cups milk
1/4 cup finely ground yellow cornmeal
pinch salt
4 large eggs -- lightly beaten
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg -- generous
1/2 teaspoon ground ginger
1/4 cup molasses
1/4 cup brown sugar -- loosely packed

serves 8

Author's note: The cornmeal tends to settle to the bottom, creating a kind of
two-tiered dessert with a light custard on top. Good for Thanksgiving, but don
't wait until then to try it.

Generously butter the ramekins. Set aside. In a food processor, combine the r
emaining ingredients. Equally divide the liquid among the ramekins. Cover eac
h with aluminum foil so that the foil fits tightly around the sides of each dis
h, but leaves some room on top for the puddings to expand.

Set a trivet or steaming rack on the bottom of the cooker. Pour in 2 cups of w
ater. Set the puddings o the rack, building a pyramid as you go. Avoid leanin
g any dishes against the side of the cooker.

lock the lid in place and over high heat bring to high pressure. Adjust heat t
o maintain high pressure, and cook for 8 minutes. Release pressure with a quic
k release method. Remove the lid, tilting it away from you to allow any excess
steam to escape.

Check for doneness by cutting a slit in the top of the foil. If the puddings a
re not set, lock the lid back in place and return to high pressure for an addit
ional minute or two. Let the puddings cool slightly before removing them from
the cooker. (Use tongs or wear an oven mitt.) If you are not serving the pudd
ings immediately, cut a slit in each foil top and let the puddings remain warm
in the cooker, placing the lid ajar for up to one hour.

Author's note: To prepare this dish, you will need eight individual 1/2-cup ra
mekins. If the ramekins don't stack comfortable (Pyramid fashion) in you cooke
r, cook in tow batches. You can also halve this recipe to serve 4.

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