Indian Pudding Eggless Food

INDIAN PUDDING

Steps:

• Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
• Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
• Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
• Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
• Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

INDIAN PUDDING--EGGLESS

Steps:

• Heat oven to 300 degrees.
• Grease a 2 quart casserole. Set aside.
• Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
• Heat the first 3 cups of milk and molasses slowly until scalded.
• Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
• Boil water to create a water bath (Bain Marie) for the casserole dish.
• Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
• Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
• Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
• Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
• Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.

EASY EGGLESS INDIAN PUDDING

Steps:

• Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
• Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
• Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.

EASY EGGLESS INDIAN PUDDING

Steps:

• Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
• Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
• Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.

EASY EGGLESS INDIAN PUDDING

Steps:

• Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
• Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
• Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm.

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.