Baked Indian Pudding with Maple Syrup
Baked Indian Pudding with Maple Syrup recipe
Yield
8 servingsPrep
30 minCook
2 hrsReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornmeal
|
|
| 4 | cups |
milk, whole
hot |
|
| ½ | cup |
maple syrup
|
|
| ¼ | cup |
molasses
light |
|
| 2 | large |
eggs
slightly beaten |
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
ginger
|
|
| ½ | cup |
milk, whole
cold |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
|
|
| 946 | ml |
milk, whole
hot |
|
| 118 | ml |
maple syrup
|
|
| 59 | ml |
molasses
light |
|
| 2 | large |
eggs
slightly beaten |
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 79 | ml |
brown sugar
packed |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 3.8 | ml |
ginger
|
|
| 118 | ml |
milk, whole
cold |
Directions
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 ½ inch round)
In small bowl, combine rest of ingredients, except cold milk; stir into 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, with vanilla ice cream or light cream.
