Baked Indian Pudding Recipe
Ingredients
| Whole milk | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Molasses | 1/3 Cup (16 tbs) | |
| Ground ginger | 1 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 1 cup milk, room temperature | ||
| Whipped cream for garnish | ||
| Chopped preserved ginger for garnish | ||
Directions
In the top of a double boiler over boiling water, heat milk until bubbles form around the edge of the pan.
Stir in salt, molasses, ground ginger, and sugar; gradually stir in cornmeal.
Cook, stirring constantly, until mixture has thickened.
Remove from heat and stir in butter, then pour into a buttered 2-quart baking dish.
Set the baking dish in a large pan and fill the pan with boiling water to two-thirds the depth of the baking dish.
Bake, uncovered, in a 400°F oven.
After 45 minutes, stir in the warm milk; continue to bake for 45 minutes more.
Serve warm or cold.
The pudding is good topped with whipped cream and sprinkled with chopped preserved ginger.
Stir in salt, molasses, ground ginger, and sugar; gradually stir in cornmeal.
Cook, stirring constantly, until mixture has thickened.
Remove from heat and stir in butter, then pour into a buttered 2-quart baking dish.
Set the baking dish in a large pan and fill the pan with boiling water to two-thirds the depth of the baking dish.
Bake, uncovered, in a 400°F oven.
After 45 minutes, stir in the warm milk; continue to bake for 45 minutes more.
Serve warm or cold.
The pudding is good topped with whipped cream and sprinkled with chopped preserved ginger.
Chef
