Food recipes
Indian Pudding
Indian Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornmeal, degermed, unenriched, yellow sugars, brown sugars, granulated molasses salt, table butter, without salt spices, ginger,...
Indian Pudding
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
sugars, brown
sugars, granulated
molasses
salt, table
butter, without salt
spices, ginger, ground
spices, cinnamon, ground
Directions:
Preheat the oven to 275F.
Heat 2 cups of the milk until very hot and pour it slowly over the cornmeal, stirring constantly.
Cook in a double boiler over simmering water for 10-15 minutes, until the cornmeal mixture is creamy.
Add the remaining ingredients and mix well.
Spoon into a buttered 1 1/2-quart baking dish, pour the remaining 2 cups of milk on top, set into a pan of hot water, and bake for 2 1/2-3 hours or until set.
The pudding will become firmer as it cools.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
sugars, brown
sugars, granulated
molasses
salt, table
butter, without salt
spices, ginger, ground
spices, cinnamon, ground
Directions:
Preheat the oven to 275F.
Heat 2 cups of the milk until very hot and pour it slowly over the cornmeal, stirring constantly.
Cook in a double boiler over simmering water for 10-15 minutes, until the cornmeal mixture is creamy.
Add the remaining ingredients and mix well.
Spoon into a buttered 1 1/2-quart baking dish, pour the remaining 2 cups of milk on top, set into a pan of hot water, and bake for 2 1/2-3 hours or until set.
The pudding will become firmer as it cools.