Recipe courtesy of Michael Lomonaco
Indian Pudding
Getting reviews...
- Total: 2 min
- Cook: 2 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 333
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 39 mg
- Sodium
- 306 mg
- Total: 2 min
- Cook: 2 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 333
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 6 g
- Cholesterol
- 39 mg
- Sodium
- 306 mg
Ingredients
Directions
- Preheat oven to 325 degrees F.
- Put half the milk into a saucepan over low heat. Whisk in the cornmeal and bring to a boil. Reduce the heat to a simmer, stir, and cook the cornmeal for 15 minutes over a very low flame. Stir frequently to keep smooth.
- Combine the syrup, molasses, rum and spices in a small bowl to ensure even distribution of flavorings throughout the pudding.
- Stir the butter into the cornmeal, add the remaining ingredients, trying to combine as uniformly as possible. Pour the pudding into a buttered 3 quart baking dish, pour the remainder of the cold milk on top of the pudding and bake for 1 1/2 hours. Allow to cool and it will set up and tighten.
