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Baked Indian Pudding

by

Yield: Serves 6 to 8

A more healthful -- but delicious -- version of the old favorite. Serve it with low-fat whipped topping and a sprinkling of ground ginger.

Ingredients:

  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1/2 cup egg substitute
  • 1/2 cup dark molasses
  • 1/4 cup margarine, softened
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 cups low-fat milk

Instructions:

Preheat oven to 425 degrees F. Combine the cornmeal, sugar, egg substitute, molasses, margarine, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl. Mix well.

Scald the milk in a saucepan. Pour 3 cups of the milk over the cornmeal mixture and mix well.

Spoon into a buttered 2-quart baking dish. Bake uncovered for 10 minutes or until the mixture begins to boil.

Add the remaining 3 cups scalded milk to the baking dish and mix well. Return to the oven and reduce heat to 225 degrees F.

Bake uncovered for 5 hours. Let the pudding stand for 30 minutes before serving.
Updated Sunday, April 21st, 2002
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2 Responses to Baked Indian Pudding

  1. Anonymous October 12, 2002 at 9:53 pm #

    I was thrilled to fine this recipe.I am now 81 years old and remember my grandmother serving us kids a version of this recipe when I was a boy. A bit time consuming but well worth the effort. I would like to hear from you if you agree. E-mail me at challah35@aol.com Name is Ed Bon Appetit

  2. Susan Parent January 6, 2008 at 1:06 am #

    This has always been my favorite pudding dish to make in the winter time; I also add gold sultana raisins and dried cranberries though, and serve it hot with french vanilla ice cream! YUM lovely! Growing up north of Boston, this dish brings me home with cherished memories of my childhood.

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