Blueberry Baked Indian Pudding

Recipe Ingredients

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

Recipe Instructions

Preheat the oven to 300 degrees. 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.

Content per Serving:

calories .. 256 .. (15% calories from fat) total fat .. 1.75 g

dietary fiber .. 1.61 g cholesterol .. 55.2 mg sodium .. 90.1 mg

Source:
BEATRICE OJAKANGAS' LIGHT & EASY BAKING by Beatrice Ojakangas (c) 1996 - Clarkson Potter Publishers, New York, NY - 226 pages - $25.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.