*  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.
 
                    - - - - - - - - - - - - - - - - - -