Indian Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup (1/2 stick) unsalted butter
- 2/3 cup yellow cornmeal
- 1 cup (packed) golden brown sugar
- 2 tablespoons mild-flavored (light) molasses
Preparation Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract. Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.
Preparation Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract. Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.
