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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 15.8 g
  • Cholesterol: 95.0 mg
  • Sodium: 321.7 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 7.5 g

View full nutritional breakdown of Baked Indian Pudding calories by ingredient
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Baked Indian Pudding

Submitted by: ZABELINA1

Introduction

Boston's Durgin Park has been serving this for years and everybody loves it. Boston's Durgin Park has been serving this for years and everybody loves it.
Number of Servings: 10

Ingredients

    6 cups of milk
    1/2 cup (1 stick) butter
    1/2 cup yellow cornmeal
    1/4 cup flour
    1 teaspoon salt
    1/2 cup molasses
    3 eggs, beaten
    1/3 cup of granulated sugar
    1 teaspoon of cinnamon
    1 teaspoon of nutmeg

    served with ice cream. (not included in calorie count)

Tips

about 350 calories per serving if served with 1 tbsp regular vanilla ice cream.


Directions

1 Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
2 Preheat oven to 250F.
3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
4 Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine. Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional). Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250F.
5 Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.
Serve with vanilla ice cream.

Serving Size: 10 cups

Number of Servings: 10

Recipe submitted by SparkPeople user ZABELINA1.






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