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Spiced Indian Pudding

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  Milk 4 Cup (64 tbs)
  Yellow cornmeal 5 Tablespoon
  Butter 2 Tablespoon
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Eggs 2 , beaten
  Light cream 1 Cup (16 tbs)
  Cream/Vanilla ice cream 1⁄2 Cup (8 tbs)

In top part of double boiler over direct heat, bring to boil 3 cups milk.
Mix 1 cup cold milk with cornmeal and stir slowly into hot milk.
Put over boiling water and cook for 20 minutes, stirring occasionally.
Add butter, sugar, and molasses.
Remove from heat and add salt and spices.
Stir in eggs and pour into greased 1 1/2-quart baking dish.
Bake in preheated slow oven (300°F.) for 2 to 2 1/2 hours, stirring occasionally during first hour.
Then pour light cream over top and finish baking without stirring.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3258 Calories from Fat 1307

% Daily Value*

Total Fat 146 g225.3%

Saturated Fat 86.8 g434.2%

Trans Fat 0 g

Cholesterol 852.5 mg284.2%

Sodium 2859.4 mg119.1%

Total Carbohydrates 446 g148.5%

Dietary Fiber 7.6 g30.5%

Sugars 293.5 g

Protein 57 g114%

Vitamin A 96.6% Vitamin C 3.9%

Calcium 197.2% Iron 79.7%

*Based on a 2000 Calorie diet

Spiced Indian Pudding Recipe