Kates Low Fat Indian Pudding Sweetened With Honey And Molasses Recipes

KATE'S LOW FAT INDIAN PUDDING SWEETENED WITH HONEY AND MOLASSES

Steps:

• Preheat oven to 225F degrees. Thoroughly grease a 1 3/4 to 2 quart casserole dish with shortening. Note: Shortening is better for greasing than spray, oil, or butter because the honey tends to stick and burn easily during the long baking time.
• Stir together eggs, honey, and molasses in a medium bowl. Set aside.
• Combine cornmeal, cinnamon, nutmeg, and ginger in a small bowl. Set aside.
• In a large saucepan, bring milk to a boil. Whisk in cornmeal mixture slowly, stirring constantly. Cook for 20 minutes, stirring occasionally. Slowly stir in at least half of hot mixture into egg mixture. Add egg mixture back to hot cornmeal mixture, stirring to combine. Bring back up to a boil. Remove from heat. Stir in vanilla.
• Pour into prepared casserole dish. Bake, uncovered, at 225F degrees for 3 hours to 3 hours 45 minutes, stirring every 45 minutes during baking, making sure to scrape bottom of dish (The more shallow the dish is the less baking time is required. My dish is 6.5" by 6.5" by 3.5" so it takes 3 hours 30 minutes.) Mixture will be moist, creamy, and loose- not solid like a custard or pumpkin pie. Pour into dessert cups or bowls. Serve hot or cold. May be eaten plain or topped with whipped cream or vanilla ice cream. If serving cold, place plastic wrap directly onto surface of pudding to prevent a tough layer from forming (I like mine cold; refrigerating causes it to firm up.) Store in refrigerator.
• Note: Do not try to lessen the baking time by raising the oven temperature to 250F degrees because I did this once and ended up scorching the pudding because the honey burns really easily.

INDIAN PUMPKIN PUDDING

Steps:

• Heat the oven to 325 degrees. Butter a 2-quart casserole, soufflé dish or Dutch oven.
• Pour the milk into a 3- or 4-quart pot or saucepan, and place over medium-high heat. Bring to a simmer, and slowly stream in the cornmeal while whisking the milk. Turn the heat to low and simmer 15 minutes, stirring, until the mixture has the consistency of runny cream of wheat. Stir in the molasses and honey, and continue to simmer, stirring, for five minutes. Remove from the heat, and whisk in the pumpkin until the mixture is smooth. Whisk in the eggs, one at a time, and add the remaining ingredients. Pour into the buttered casserole, scraping in every bit with a rubber spatula.
• Place in the oven, and bake 1 to 1 1/2 hours until set; a knife should come out clean when inserted, and the top should be just beginning to brown. Remove from the heat, and allow to cool for at least 30 minutes before serving.

INDIAN PUDDING

Steps:

• Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
• Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.