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Baked Indian Pudding

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1/2 Cup Cornmeal
4 Cups Whole Milk, hot
1/2 Cup Maple Syrup
1/4 Cup Light Molasses
2 Eggs, slightly beaten
2 TBS melted butter or margarine
1/3 Cup Brown Sugar, packed
1 tsp Salt
1/4 tsp Cinnamon
3/4 tsp Ginger
1/2 Cup Whole Milk, cold


In top of double boiler, slowly stir cornmeal into hot milk and cook over boiling water, sirring occassionally, about 20 minutes.

Preheat oven to 300F. Lightly grease 2-quart baking dish (8 1/2" round).

In small bowl, combine rest of ingredients, except the 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 it is set, but quivery. Do not overbake. Let stand for 30 minutes before serving. Serve with vanilla ice cream or light cream.