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Title: Blueberry Baked Indian Pudding
Categories: Dessert Pudding
Yield: 4 Servings
| 1 | c | Fresh or frozen blueberries |
| 2 | c | Milk |
| 1/4 | c | Sugar |
| 1/4 | c | Stone-ground white cornmeal |
| 1 | lg | Egg, lightly beaten |
| 1 | ts | Grated orange peel |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/4 | c | Light molasses |
| 1/4 | c | 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.
Recipe By: Journal From: Aquasea221@aol.Com Eat-L List
From: Jim Weller Date: 06-07-98 (16:59) Doc's Place Bbs Online. (393) Home_cooki
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