Baked Indian Pudding Recipe
This baked indian puddding is a special spiced pudding made with ginger and nutmeg. Made with cornmeal and eggs along with milk and sugar, the baked indian pudding is browned in the ovena nd served with wine sauce.
Ingredients
| Milk | 5 Cup (16 tbs) | |
| Indian cornmeal | 1 Cup (16 tbs) | |
| Butter size of an egg | ||
| Eggs | 6 | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Nutmeg | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
Directions
Scald 4 cups of milk.
Mix the Indian meal with 1 cup cold milk and stir into hot milk.
Add the butter.
Continue to stir until mixture comes to a boil.
Remove from heat.
Beat eggs until fluffy with the sugar and add nutmeg and ginger, then stir the whole together.
Pour into a buttered casserole or deep 12x8 inch bake dish.
Bake in a quick oven 400F until nicely browned, 30 minutes more or less.
Serve hot with Wine Sauce.
Mix the Indian meal with 1 cup cold milk and stir into hot milk.
Add the butter.
Continue to stir until mixture comes to a boil.
Remove from heat.
Beat eggs until fluffy with the sugar and add nutmeg and ginger, then stir the whole together.
Pour into a buttered casserole or deep 12x8 inch bake dish.
Bake in a quick oven 400F until nicely browned, 30 minutes more or less.
Serve hot with Wine Sauce.
Chef
