Kate's Low Fat Indian Pudding Sweetened With Honey and Molasses
photo by Garden Gate Kate
- Ready In:
- 4hrs 8mins
- 3 eggs
- 3 tablespoons honey
- 1 tablespoon molasses
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 4 cups 1% low-fat milk
- 1 1⁄2 teaspoons vanilla extract
- Preheat oven to 225F degrees. Thoroughly grease a 1 3/4 to 2 quart casserole dish with shortening. Note: Shortening is better for greasing than spray, oil, or butter because the honey tends to stick and burn easily during the long baking time.
- Stir together eggs, honey, and molasses in a medium bowl. Set aside.
- Combine cornmeal, cinnamon, nutmeg, and ginger in a small bowl. Set aside.
- In a large saucepan, bring milk to a boil. Whisk in cornmeal mixture slowly, stirring constantly. Cook for 20 minutes, stirring occasionally. Slowly stir in at least half of hot mixture into egg mixture. Add egg mixture back to hot cornmeal mixture, stirring to combine. Bring back up to a boil. Remove from heat. Stir in vanilla.
- Pour into prepared casserole dish. Bake, uncovered, at 225F degrees for 3 hours to 3 hours 45 minutes, stirring every 45 minutes during baking, making sure to scrape bottom of dish (The more shallow the dish is the less baking time is required. My dish is 6.5" by 6.5" by 3.5" so it takes 3 hours 30 minutes.) Mixture will be moist, creamy, and loose- not solid like a custard or pumpkin pie. Pour into dessert cups or bowls. Serve hot or cold. May be eaten plain or topped with whipped cream or vanilla ice cream. If serving cold, place plastic wrap directly onto surface of pudding to prevent a tough layer from forming (I like mine cold; refrigerating causes it to firm up.) Store in refrigerator.
- Note: Do not try to lessen the baking time by raising the oven temperature to 250F degrees because I did this once and ended up scorching the pudding because the honey burns really easily.
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<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>