BAKED GINGER PUDDING

Baked Ginger Pudding image

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

Time 1h30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cups cold milk, divided
1 cup cornmeal
3/4 cup molasses
1/4 cup butter, softened
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon each ground ginger, cinnamon and nutmeg
2 eggs, beaten
Whipped topping or vanilla ice cream, optional

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.