Baked Indian Pudding Recipe
This high on flavor Baked Indian Pudding recipe awaits you!. It is an European kitchen discovery, which is served as Side Dish across the world. My friends tried this Baked Indian Pudding the other day and they simply adored it. Do I need to say more?
Ingredients
1/2 cup yellow cornmeal
4 cups hot milk
1/2 cup maple or maple-flavored syrup
1/4 cup light molasses
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup cold milk
Directions
In double-boiler top, slowly stir cornmeal into hot milk.
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings
Cook over boiling water, stirring occa- sionally, 20 minutes.
Preheat oven to 300F.
Lightly grease a 2-quart (9-inch round) baking dish.
In small bowl, combine rest of ingredients ex- cept cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set, but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings
