Indian Pudding Recipe
Indian Pudding is something really worth making, trust me on that. Popularly served as a Dessert, the Indian Indian Pudding is liked by one and all. This recipe is ideal for people on a Diabetic regimen. Was it you or the fragrance of Indian Pudding that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
3 1/2 cup skim milk
1/2 cup cornmeal
2 tsp molasses
1/4 cup diet pancake syrup (sugar-free and fructose-free if either elevates your blood sugar)
2 pkts. concentrated acesulfame-K
2 tsp margarine or butter
1 tsp vanilla extract
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Pinch salt (optional)
1/8 tsp baking soda
3/4 cup egg substitute
Directions
Heat 2 1/2 cup (625 mL) of milk in a saucepan; bring to a boil.
While this is heating, combine 1/2 cup (125 mL) milk and the cornmeal with a wire whisk.
When the milk boils, pour in the cornmeal-milk mixture and cook over medium heat.
Stir with a wire whisk and cook for approximately 10 minutes or until the mixture is thickened.
Remove from the heat and stir in the molasses, pancake syrup, acesulfame-K, margarine, vanilla extract, spices, and baking soda.
In a separate bowl, use a wire whisk to beat the egg substitute; pour a little of the hot cornmeal into the egg and beat together.
Then pour the beaten egg into the larger pan and whisk together.
Pour the mixture into a 1/2 gallon (2 L) ovenproof baking dish that has been coated with non-stick cooking spray.
Set it in a pan of hot water that comes halfway up the side of the dish.
Pour the remaining 1/2 cup (125 mL) of milk over the top, but do not stir it in.
Bake in a preheated 275°F (140°C) oven for approximately 2 1/2 hours.
While this is heating, combine 1/2 cup (125 mL) milk and the cornmeal with a wire whisk.
When the milk boils, pour in the cornmeal-milk mixture and cook over medium heat.
Stir with a wire whisk and cook for approximately 10 minutes or until the mixture is thickened.
Remove from the heat and stir in the molasses, pancake syrup, acesulfame-K, margarine, vanilla extract, spices, and baking soda.
In a separate bowl, use a wire whisk to beat the egg substitute; pour a little of the hot cornmeal into the egg and beat together.
Then pour the beaten egg into the larger pan and whisk together.
Pour the mixture into a 1/2 gallon (2 L) ovenproof baking dish that has been coated with non-stick cooking spray.
Set it in a pan of hot water that comes halfway up the side of the dish.
Pour the remaining 1/2 cup (125 mL) of milk over the top, but do not stir it in.
Bake in a preheated 275°F (140°C) oven for approximately 2 1/2 hours.
