Friday, April 2, 2010

Back to Comfort Indian Pudding

Nancy Baggett describes this dessert as being plain and honest.
It is the perfect description of something wonderful I can serve in my ramekin. The All American Dessert Book is worth checking out at the library. Check it out, curl up with a ramekin full and soft blanket and let the relaxation begin. (Print)

Mix dry ingredient together:

1/2 cup cornmeal
1 tea cinnamon
1 tea ground ginger
1/4 tea ground cloves
1/4 tea ground nutmeg
1/2 tea salt

Slowly add:
3 cups milk

Whisk until smooth and cook until full boil.
Reduce heat, cook 2-3
minutes until thick.
Immediately remove from heat.

1 Tb butter
1/2 cup maple syrup
3 Tb brown sugar
2/3 dried cranberries

In a small bowl with a fork lightly beat
2 eggs

Add a smidgen of the hot mixture to egg-very gradually until all mixed
Then add to greased 7 x 11 pan.
Bake 1 hour.
Remove from oven.

Pour 1/3 cup cream over the top and continue baking 15-20 minutes more.
Should jiggle a tad.
Cool for 15 minutes.
Serve with whipped cream or ice cream. I love that this is easy and simple..true comfort food. Reheats well and keeps in the fridge nicely.
Check out the wise geek for an interesting history of this dessert.

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