Cooking Index - Cooking Recipes & IdeasBlueberry Baked Indian Pudding Recipe - Cooking Index

Blueberry Baked Indian Pudding

This simple, earthy pudding, a perfect ending to an autumn meal, is usually served with plain vanilla ice cream. Nonfat yogurt or light ice cream keeps it within the boundaries of 30 percent of calories or less from fat. This is wonderful made with fresh wild blueberries, but when they're not available, you can use dried or frozen blueberries.

Courses: Dessert
Serves: 4 people

Recipe Ingredients

1 cup 237mlFresh or frozen blueberries
  (or 1/2 cup dried blueberries)
2 cups 474mlSkim milk
1/4 cup 49g / 1.7ozSugar
1/4 cup 15g / 0.5ozStone-ground white cornmeal
1 cup 198g / 7ozEgg - lightly beaten (large)
1 teaspoon 5mlGrated orange zest
1/2 teaspoon 2.5mlGround ginger
1/4 teaspoon 1.3mlGround cinnamon
1/2 teaspoon 2.5mlSalt
1/4 cup 59mlLight molasses
1/4 cup 40g / 1.4ozPacked brown sugar

Recipe Instructions

Preheat the oven to 300F. Lightly grease a 1 1/2-quart baking dish or coat with nonstick spray. Pour the blueberries into the pan and spread them out evenly.

In a heavy saucepan, mix the milk with the sugar. Place over medium-high heat and stir until the milk is simmering; gradually sprinkle in the cornmeal and whisk until smooth.

In a small bowl, whisk the egg, orange zest, ginger, cinnamon, salt, molasses, and brown sugar together. Whisk in a small amount of the cornmeal mixture. Return the whole mixture to the saucepan and stir to blend. Pour the mixture into the prepared baking dish over the berries. Bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean.

This recipe yields 4 servings.

Source:
BEATRICE OJAKANGAS' LIGHT and EASY BAKING by Beatrice Ojakangas (c) 1996 Clarkson Potter Publishers, New York, NY - 226 pages - $25.00

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