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Maple Sweetened Indian Pudding

Western.Chefs's picture
  Milk 4 Cup (64 tbs)
  Dark molasses 2⁄3 Cup (10.67 tbs)
  Maple syrup 1⁄2 Cup (8 tbs)
  Yellow corn meal 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Butter 4 Tablespoon, softened

Preheat oven to 225 degrees.
Combine 3 cups of the milk, the molasses, and syrup in the top half of a large double boiler and heat directly over medium-low heat to just below boiling; do not allow to boil.
Remove from heat, stir in corn meal, sugar, salt, cinnamon, and nutmeg and place over simmering water.
Stir in butter and cook, stirring, until thick.
Turn into a well-greased, 2-quart casserole.
Pour remaining cup of milk over pudding—do not stir—and bake in the center of the oven for 6 hours.
Serve warm with ice cream or whipped cream if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2734 Calories from Fat 739

% Daily Value*

Total Fat 84 g128.6%

Saturated Fat 49.3 g246.3%

Trans Fat 0 g

Cholesterol 219.4 mg73.1%

Sodium 2358.6 mg98.3%

Total Carbohydrates 465 g154.9%

Dietary Fiber 10.6 g42.2%

Sugars 322.7 g

Protein 39 g77.3%

Vitamin A 48.8% Vitamin C 0.43%

Calcium 232.3% Iron 160.4%

*Based on a 2000 Calorie diet

Maple Sweetened Indian Pudding Recipe