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Title: Indian Pudding
Categories: Desserts
Yield: 6 Servings
1/2 c Cornmeal
4 c Milk, whole; hot
1/2 c Maple syrup
1/4 c Molasses, light
2 Eggs; slightly beaten
2 tb Butter/Margarine; melted
1/3 c Sugar, brown; packed
1 ts Salt
1/4 ts Cinnamon
3/4 ts Ginger
1/2 c Milk, whole; cold
In top of double boiler, slowly stir cornmeal into hot milk. Cook over
boiling water, stirring occasionally, 20 minutes. Preheat oven to 300
F. Lightly grease 2-quart baking dish. (8 1/2" round ) In small bowl,
combine rest of ingredients, except cold milk; stir in to cornmeal
mixture; mix well. Turn into prepared dish; pour cold milk on top,
without stirring. Bake, uncovered, 2 hours, or just until set but
quivery on top. Do not overbake. Let stand 30 minutes before serving.
Serve warm.
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