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Indian Pudding

Ingredients
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Milk 3 Cup (48 tbs)
  Egg 1 , beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
Directions

Preheat oven to 325°.
Mix cornmeal, water, salt, and 2 cups of the milk in a saucepan.
Bring to a gentle boil and boil for 10 minutes while stirring.
In bowl, mix egg, sugar, molasses, butter, and spices.
Stir into cornmeal mixture.
Pour into greased baking pan.
Pour 1 cup milk over top.
Bake in a bain-marie for 30 minutes.
Stir if milk has not evaporated.
Bake an additional 1 1/2 hours.
Serve warm or at room temperature with cream or ice cream.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Ingredient: 
Egg

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