Zutaten für Baked Indian Pudding
- 5 cups whole milk (divided)
- Blackstrap Molasses
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- Yellow Cornmeal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup raisins
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Zubereitung von Baked Indian Pudding
- Preheat oven to 375°F (190°C).
- In a greased 2-quart casserole dish or stone crock, whisk together the cornmeal, molasses, sugar, melted butter, salt, baking soda, eggs, cinnamon, nutmeg, and raisins.
- Gradually whisk in 3 cups of hot milk until smooth.
- Pour batter into the prepared casserole dish.
- Bake, uncovered, for 1 hour.
- Reduce oven temperature to 275°F (135°C).
- Gradually stir in the remaining 2 cups of milk.
- Cover the casserole dish and continue baking for 3-4 hours, stirring every 30-45 minutes. The pudding is done when it's set and slightly puffed.
- Let cool slightly before serving warm with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
41g
Carbs
8g
