|
|
Indian
Pudding
Scald 4 cups soy milk in top of double boiler
over simmering water. combine flour, cornmeal, molasses, sugar,
cinnamon, ginger and salt and add to scalded milk. Heat until
thickened, about 15 minutes, stirring frequently.
Combine beaten egg and remaining 3 cups of milk. Gradually stir
some of scalded milk into beaten egg mixture, then add egg mixture
to scalded milk mixture. Pour into well-buttered 3 qt. baking
dish and bake at 300 degrees 1 1/2 hours or util rich brown
in color. Serve warm with whipped cream or vanilla ice cream
(use soy versions if avoiding dairy)
|
Ingredients
7
cups Soy milk/creamer*
2/3c. flour
1c. cornmeal
1.2 c. molasses
1/2c. sugar
1/2 tsp. ground cinnamon
1/8 tsp ground ginger
dash salt
1 egg, beaten
Whipped Cream or Vanilla Ice Cream
Serves
12 (7 1/2 cups)
*Some
soymilks clump like spoiled milk when heated. I recommend
using Silk brand soy creamer because it handles heating well.
|
