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Blueberry Baked Indian Pudding

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Fresh or frozen blueberries (or 1/2 cup dried blueberries)

    2. 2 cups 474ml Skim milk

    3. 1/4 cup 49g / 1.7oz Sugar

    4. 1/4 cup 15g / 1/2oz Stone-ground white cornmeal

    5. 1 cup 198g / 7oz Egg - lightly beaten (large)

    6. 1 teaspoon 5ml Grated orange zest

    7. 1/2 teaspoon 2 1/2ml Ground ginger

    8. 1/4 teaspoon 1 1/3ml Ground cinnamon

    9. 1/2 teaspoon 2 1/2ml Salt

    10. 1/4 cup 59ml Light molasses

    11. 1/4 cup 40g / 1.4oz Packed brown sugar

    Instructions Jump to Ingredients ↑

    1. 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 ..

    2. 6 .. (15% calories from fat) total fat ..

    3. g dietary fiber ..

    4. g cholesterol ..

    5. .2 mg sodium ..

    6. .1 mg

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