Blueberry Baked Indian Pudding

Recipe Ingredients

		Nonstick cooking spray
1 cup	237ml	Blueberries - fresh or frozen, or
		Dried blueberries - (1/2c)
2 cups	474ml	Skim milk
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	15g / 0.5oz	Cornmeal - white, stone-ground
1 cup	198g / 7oz	Egg - lightly beaten (large)
1 teaspoon	5ml	Grated orange peel
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 F. Spray a 1 1/2-quart baking dish with nonstick spray. Pour blueberries into pan and spread them out evenly.

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

In a small bowl, whisk the egg, orange peel, 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 mixture into the prepared baking dish over the berries. Bake for 45 to 55 minutes, or until a knife inserted into the center of the pudding comes out clean. Makes 4 servings.

Source:
"Light and Easy Baking"

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