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Baked indian pudding
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| Artist: |
_ |
| Categories: |
Baked, Central Asian, Desserts, Indian, Puddings & Custards |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Yellow Cornmeal | | 4
| cup | Hot Milk | | 1/2
| cup | Maple Or Maple Flavor Syrup | | 1/4
| cup | Light Molasses | | 2
| | Eggs, Slightly Beaten | | 2
| tbsp | Butter Or Margarine, Melted | | 1/3
| cup | Brown Sugar, Packed | | 1
| tsp | Salt | | 1/4
| tsp | Cinnamon | | 3/4
| tsp | Ginger | | 1/2
| cup | Cold Milk |
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Procedures:
| 1 | In top of double boiler, slowly stir cornmeal into hot milk. | | 2 | Cook over boiling water, stirring occasionally, 20 minutes. | | 3 | Preheat oven to 300°F. | | 4 | Lightly grease 2-quart baking dish. | | 5 | (8 ? round) in small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. | | 6 | Turn into prepared dish; pour cold milk on top, without stirring. | | 7 | Bake, uncovered, 2 hours, or just until set but quivery on top. | | 8 | Do not overbake. | | 9 | Let stand 30 minutes before serving. | | 10 | Serve warm, with vanilla ice cream or light cream. |
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