Recipe courtesy of Gale Gand
Indian Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 36
- Dietary Fiber
- 0
- Sugar
- 30
- Protein
- 6
- Cholesterol
- 30
- Sodium
- 483
- Total: 2 hr 25 min
- Prep: 5 min
- Cook: 2 hr 20 min
Ingredients
4 cups milk
1/3 cup yellow cornmeal
1/2 cup molasses or 1/4 cup molasses plus 1/4 cup dark corn syrup
1 teaspoon salt
1 teaspoon grated ginger or lemon rind
1 tablespoon butter
Cream, as an accompaniment
Directions
- Preheat oven to 300 degrees F.
- Place milk in a saucepan and slowly sprinkle the cornmeal over it and whisk in. Cook on medium heat for 20 minutes, whisking occasionally to make sure it's not burning or sticking on the bottom of the pan. Whisk in the molasses, salt, ginger or lemon, and butter and pour into an 8-cup buttered casserole (or "pudding") dish. Bake for 1 1/2 to 2 hours until set. Serve with cream, whipped or poured.