Blueberry Baked Indian Pudding Recipe - Cooking Index
Blueberry Baked Indian Pudding Recipe - Cooking Index
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| 1 cup | 237ml | Fresh or frozen blueberries |
| (or 1/2 cup dried blueberries) | ||
| 2 cups | 474ml | Skim milk |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 cup | 15g / 0.5oz | Stone-ground white cornmeal |
| 1 cup | 198g / 7oz | Egg - lightly beaten (large) |
| 1 teaspoon | 5ml | Grated orange zest |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 cup | 59ml | Light molasses |
| 1/4 cup | 40g / 1.4oz | Packed brown sugar |
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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