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Delicious Indian Baked Pudding Recipe
|Milk||4 Cup (64 tbs)|
|Yellow cornmeal||5 Tablespoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Eggs||2 Small, beaten|
|Light cream||1 Cup (16 tbs)|
|Cream/Vanilla ice cream||1 Tablespoon|
Serving size: Complete recipe
Calories 2853 Calories from Fat 1246
% Daily Value*
Total Fat 141 g216.2%
Saturated Fat 82.5 g412.7%
Trans Fat 0 g
Cholesterol 743.8 mg247.9%
Sodium 2640.5 mg110%
Total Carbohydrates 367 g122.3%
Dietary Fiber 7.6 g30.5%
Sugars 257.7 g
Protein 50 g100.8%
Vitamin A 90.7% Vitamin C 3.9%
Calcium 174.6% Iron 77.3%
*Based on a 2000 Calorie diet
Mix 1 cup cold milk with cornmeal and stir slowly into hot milk.
Put over boiling water and cook for 20 minutes, stirring occasionally.
Add butter, sugar, and molasses.
Remove from heat and add salt and spices.
Stir in eggs and pour into 1 1/2-quart baking dish.
Bake in preheated slow oven (300Â°F.) for 2 to 2 1/2 hours, stirring occasionally during first hour.
Then pour light cream over top and finish baking without stirring.
Serve warm topped with cream.