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Spiced Indian Pudding

Serves 6 | 

Richly sweet with notes of warm spices.



Ingredients:

1 1/4 cups molasses
1 egg, lightly beaten
3 tablespoon butter, more for greasing baking dish
1 teaspoon ground cinnamon
3 cups milk
3/4 cup cornmeal
1 teaspoon ground ginger
1/4 cup flour
1 teaspoon salt
2 cups hot water

Directions:

  1. Preheat oven to 350° F.
  2. Cover inside of baking dish with butter.
  3. Pour hot water and 2 cups milk into a pot. Bring contents to a boil. Once boiling, add cornmeal and whisk. Reduce heat to medium and cook 12-14 minutes, continually whisk. Remove from heat, add 3 tablespoons butter and whisk.
  4. In a large mixing bowl, combine salt, cinnamon, egg, flour and ginger. Whisk ingredients together.
  5. Pour molasses mixture into cornmeal mixture and whisk. After thoroughly mixed, pour mixture into buttered baking dish. Pour in remaining milk and bake for 60 minutes.
  6. Remove from oven and let cool before serving.
Spiced Indian Pudding
Serves 6
1 1/4 cups molasses
1 egg, lightly beaten
3 tablespoon butter, more for greasing baking dish
1 teaspoon ground cinnamon
3 cups milk
3/4 cup cornmeal
1 teaspoon ground ginger
1/4 cup flour
1 teaspoon salt
2 cups hot water
  1. Preheat oven to 350° F.
  2. Cover inside of baking dish with butter.
  3. Pour hot water and 2 cups milk into a pot. Bring contents to a boil. Once boiling, add cornmeal and whisk. Reduce heat to medium and cook 12-14 minutes, continually whisk. Remove from heat, add 3 tablespoons butter and whisk.
  4. In a large mixing bowl, combine salt, cinnamon, egg, flour and ginger. Whisk ingredients together.
  5. Pour molasses mixture into cornmeal mixture and whisk. After thoroughly mixed, pour mixture into buttered baking dish. Pour in remaining milk and bake for 60 minutes.
  6. Remove from oven and let cool before serving.
Holiday: Thanksgiving
Season: Fall
Course: Dessert
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Spiced Indian Pudding

Serves 6

Ingredients:

1 1/4 cups molasses
1 egg, lightly beaten
3 tablespoon butter, more for greasing baking dish
1 teaspoon ground cinnamon
3 cups milk
3/4 cup cornmeal
1 teaspoon ground ginger
1/4 cup flour
1 teaspoon salt
2 cups hot water

Spiced Indian Pudding

1 1/4 cups molasses
1 egg, lightly beaten
3 tablespoon butter, more for greasing baking dish
1 teaspoon ground cinnamon
3 cups milk
3/4 cup cornmeal
1 teaspoon ground ginger
1/4 cup flour
1 teaspoon salt
2 cups hot water

Directions:

  1. Preheat oven to 350° F.
  2. Cover inside of baking dish with butter.
  3. Pour hot water and 2 cups milk into a pot. Bring contents to a boil. Once boiling, add cornmeal and whisk. Reduce heat to medium and cook 12-14 minutes, continually whisk. Remove from heat, add 3 tablespoons butter and whisk.
  4. In a large mixing bowl, combine salt, cinnamon, egg, flour and ginger. Whisk ingredients together.
  5. Pour molasses mixture into cornmeal mixture and whisk. After thoroughly mixed, pour mixture into buttered baking dish. Pour in remaining milk and bake for 60 minutes.
  6. Remove from oven and let cool before serving.

Spiced Indian Pudding

Serves 6
  1. Preheat oven to 350° F.
  2. Cover inside of baking dish with butter.
  3. Pour hot water and 2 cups milk into a pot. Bring contents to a boil. Once boiling, add cornmeal and whisk. Reduce heat to medium and cook 12-14 minutes, continually whisk. Remove from heat, add 3 tablespoons butter and whisk.
  4. In a large mixing bowl, combine salt, cinnamon, egg, flour and ginger. Whisk ingredients together.
  5. Pour molasses mixture into cornmeal mixture and whisk. After thoroughly mixed, pour mixture into buttered baking dish. Pour in remaining milk and bake for 60 minutes.
  6. Remove from oven and let cool before serving.
Holiday: Thanksgiving
Season: Fall

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