Indian Pudding Recipe
Ingredients
| Skim milk | 3 1/2 Cup (16 tbs) | |
| Cornmeal | 1/2 Cup (16 tbs) | |
| Molasses | 2 Teaspoon | |
| Pancake syrup | 1/4 Cup (16 tbs) | |
| 2 pkts. concentrated acesulfame-K | ||
| Butter/Margarine | 2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Salt | 1 Pinch | |
| Baking soda | 1/8 Teaspoon | |
| Egg substitute | 3/4 Cup (16 tbs) | |
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.
Chef
