1/2 cup cornmeal, yellow
4 cup milk, whole, hot
1/2 cup maple syrup
1/4 cup molasses, light
2 eggs, slightly beaten
2 tbsp butter/margarine, melted
1/3 cup sugar, brown, packed
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup milk, whole, cold
Directions
In top of double boiler, slowly stir cornmeal into hot milk. Cook
over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2"
round) In small bowl, combine rest of ingredients, except cold milk;
stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just until set but quivery on top. Do
not overbake. Let stand 30 minutes before serving. Serve warm, with
vanilla ice cream or light cream.
Servings: 8 servings
Baked Indian Pudding Recipe brought to you by Recipe Ideas
Categories: Asian; Dessert; Indian
The History of Recipes
Recipes as an idea can be traced way back into distant history, in fact as far as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As we move into Roman times 25BC a roman called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he describes how the Roman chefs were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as thyme, fennel and dill. During the next few centuries, the upper classes competed with each other to lay on the most extravagent meals, and consequentially chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery books are in high demand, mostly as a result of better eduction, more spare time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Baked Indian Pudding recipe.
