Indian Pudding Recipe

Baked Indian Pudding
submitted by nitesh banodh at ifood.tv

Summary

Health IndexJust EnjoyCuisine
CourseMethod

Ingredients

 Corn meal1⁄4 Cup (4 tbs)
 Whipped cream1
 Nutmeg1
 Ground cinnamon1⁄2 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Molasses1⁄4 Cup (4 tbs)
 Baking soda1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Milk2 Cup (32 tbs)
 Cold milk1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1267 Calories from Fat 365

% Daily Value*

Total Fat 42 g64.2%

Saturated Fat 25.6 g128.2%

Trans Fat 0 g

Cholesterol 67.8 mg

Sodium 1464.6 mg61%

Total Carbohydrates 207 g69.1%

Dietary Fiber 14.6 g58.6%

Sugars 146.7 g

Protein 28 g55.4%

Vitamin A 15.1% Vitamin C 2.9%

Calcium 105.9% Iron 41.8%

*Based on a 2000 Calorie diet

Directions

Stir corn meal, a little at a time, into the hot milk and cook over low heat or in the top of a double boiler, stirring constantly, for 15 minutes or until thick.
Remove from heat.
Mix together sugar, baking soda, salt, ginger, and cinnamon, then stir into the corn meal mixture.
Add molasses and cold milk, mixing thoroughly.
Pour into a 1 quart casserole and bake in a preheated 275° oven for 2 hours.
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