Indian Pudding--Eggless

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READY IN: 3hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 300 degrees.
  • Grease a 2 quart casserole. Set aside.
  • Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
  • Heat the first 3 cups of milk and molasses slowly until scalded.
  • Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
  • Boil water to create a water bath (Bain Marie) for the casserole dish.
  • Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
  • Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
  • Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
  • Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
  • Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.
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