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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United States

Indian Pudding

Serves 6 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 quart milk
  • 1 cup cold water
  • 6 tablespoons cornmeal
  • ½ teaspoon salt
  • 1 cup molasses
  • 1 teaspoon baking soda
  • 3 tablespoons brown sugar
  • ½ teaspoon nutmeg
  • 1 tablespoon ginger
  • ½ teaspoon cinnamon
  • 4 egg yolks, beaten
  • 4 egg whites, whipped to stiff peaks

Method

  1. Set aside ½ cup of the milk. Boil the remaining milk.
  2. Add cold water to cornmeal to wet it.
  3. Slowly pour the cornmeal mixture into the boiling milk. Add salt.
  4. Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.
  5. In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar.
  6. Add the spices and the beaten egg yolks to this mixture.
  7. Slowly pour the molasses mixture into the cornmeal mixture.
  8. Fold in the whipped egg whites.
  9. Grease or butter a baking dish, add the batter, and bake for 1 hour at 350°F.