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.

Add:
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
together.
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.

No comments: