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
Written recipes as a concept can be tracked back into the far past, at least as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into starters, entrees and dessert, something we still use today. Aspicius recounts how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like thyme, fennel and parsley. Over the following few centuries, the rich families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their collection of recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications were in high demand, due to more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Baked Indian Pudding recipe.
