Baked Indian Cornmeal Pudding
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Baked Indian Corn Flour Pudding - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of milk
- 1/3 cup yellow cornmeal
- 1/2 tbsp. molasses or 1/4 tbsp. molasses plus 1/4 tbsp. dark corn syrup
- 1 teaspoon of salt
- 1 teaspoon grated ginger or lemon peel
- 1 tbsp (15 g) butter
- Cream for serving
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Cooking the dish according to the recipe:
- Preheat oven to 150°C.
Pour milk into a saucepan, slowly whisk in cornflour, and stir. Cook over medium heat for 20 minutes, whisking occasionally to ensure the mixture doesn't burn or stick to the bottom of the pan. - Add molasses, salt, ginger or lemon, and butter and pour into a greased 8-cup casserole dish (or pudding pan). Bake for 1.5 to 2 hours, until the mixture thickens. Serve with cream, whipped or plain.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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