New England Indian Pudding
Created by Echo Echo on November 2, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 2h
- Recipe #15491
Ingredients
- 1/4 cup cornmeal
- 2 cups milk (hot)
- 1/4 cup granulated sugar
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 cup molasses (unsulphured)
- 1 cup milk (cold)
- 1/3 cup raisins (optional)
- 1/2 cup heavy cream (whipped)
- Nutmeg (1 dash)
How to Make
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Step 1: Gradually stir the corn meal into the hot milk.
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Step 2: Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
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Step 3: Blend together sugar through cinnamon and add to corn meal mixture.
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Step 4: Stir in molasses and cold milk.
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Step 5: Fold in raisins if using.
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Step 6: Bake in a buttered 1-quart casserole at 275°F 2 hours.
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Step 7: Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Nutritional Facts
- Serving Size: 1 (172.3 g)
- Calories 250
- Total Fat - 10.3 g
- Saturated Fat - 6.7 g
- Cholesterol - 27.2 mg
- Sodium - 361.6 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 0.8 g
- Sugars - 30.2 g
- Protein - 4.9 g
- Calcium - 183.5 mg
- Iron - 1.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg