Blueberry Baked Indian Pudding

Blueberry Baked Indian Pudding

Recipe By : Journal

4 Preparation Time :

Categories :

Amount Measure Ingredient -- Preparation Method -- -- --

1 cup fresh or frozen blueberries

2 cups milk

1/4 cup sugar

1/4 cup stone-ground white cornmeal

1 large egg, lightly beaten

1 teaspoon grated orange peel

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup light molasses

1/4 cup packed brown sugar

Preheat oven to 300 degrees.

Spray 1 1/2-quart baking dish with vegetable oil spray. Pour blueberries into pan and spread them out evenly.

In heavy saucepan, mix milk with sugar. Place over medium-high heat and stir

until milk is simmering; gradually sprinkle in cornmeal and whisk until

smooth.

In small bowl, whisk egg, orange peel, ginger, cinnamon, salt, molasses and brown sugar together. Whisk in small amount of cornmeal mixture. Return whole

mixture to saucepan; stir to blend. Pour mixture into prepared baking dish

over berries. Bake in preheated oven 45-55 minutes, or until knife inserted

into center of pudding comes out clean. - - - - - - - - - - - - - - - - - -