Baked Indian Pudding Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group,

Ingredients

 Milk5 Cup (80 tbs)
 Cold milk1 Cup (16 tbs)
 Corn meal2 Cup (32 tbs)
 Whole wheat pastry flour1⁄4 Cup (4 tbs)
 Eggs3
 Unrefined corn germ oil2 Tablespoon
 Maple syrup1⁄4 Cup (4 tbs)
 Sea salt1 Teaspoon
 Cinnamon1 1⁄2 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3024 Calories from Fat 918

% Daily Value*

Total Fat 101 g156%

Saturated Fat 33.1 g165.5%

Trans Fat 0.1 g

Cholesterol 770 mg

Sodium 2412.4 mg100.5%

Total Carbohydrates 460 g153.3%

Dietary Fiber 31.2 g124.7%

Sugars 173.5 g

Protein 89 g177.1%

Vitamin A 42.8% Vitamin C 4.1%

Calcium 180% Iron 97.9%

*Based on a 2000 Calorie diet

Directions

Boil the 5 cups of milk.
Mix 1 cup cold milk with the corn meal and pastry flour and add to the boiled milk.
When cool, add the rest of the ingredients.
Cover and bake 2 1/2 hours at 250°.
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