BAKED GINGER PUDDING
This recipe comes from a 1900 cookbook, although I've made some adjustments to suit today's ingredients and cooking methods. Everyone loves thsi timeless soft baked pudding! -Jennifer Musgrove, Wheatland, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. In a small bowl, combine cornmeal and remaining cold milk; gradually add to heated milk. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from the heat. Stir in the molasses, butter, sugar, salt, ginger, cinnamon and nutmeg. Cool for 10 minutes. Whisk in the eggs. , Pour into a greased 11x7-in. baking dish. Bake at 325° for 1 hour or until center is almost set. Let stand for 30 minutes. Serve warm with whipped topping or ice cream if desired.
Nutrition Facts : Calories 308 calories, Fat 11g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 293mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 7g protein.
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