Baked Indian Pudding With Maple Syrup Recipe

Name: Baked Indian Pudding With Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups hot milk; 1/2 cup yellow cornmeal; 1/2 cup maple syrup; 1/3 cup packed brown sugar; 1/4 cup molasses; 2 eggs, lightly beaten; 2 tablespoons butter, melted; 1 teaspoon salt; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/2 cup cold milk

Servings: persons

4 cups hot milk
1/2 cup yellow cornmeal
1/2 cup maple syrup
1/3 cup packed brown sugar
1/4 cup molasses
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold milk

1
Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
2
Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
3
Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
4
Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups hot milk, 1/2 cup yellow cornmeal, 1/2 cup maple syrup, 1/3 cup packed brown sugar, and more.

Yes, Baked Indian Pudding With Maple Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Indian Pudding With Maple Syrup

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