Blueberry Baked Indian Pudding

* Exported from MasterCook *

Blueberry Baked Indian Pudding

Recipe By : Journal
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup fresh or frozen blueberries
2 cups milk
1/4 cup sugar
1/4 cup stone-ground white cornmeal
1 large egg, lightly beaten
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup light molasses
1/4 cup packed brown sugar

Preheat oven to 300 degrees.

Spray 1 1/2-quart baking dish with vegetable oil spray. Pour blueberries into
pan and spread them out evenly.

In heavy saucepan, mix milk with sugar. Place over medium-high heat and stir
until milk is simmering; gradually sprinkle in cornmeal and whisk until
smooth.

In small bowl, whisk egg, orange peel, ginger, cinnamon, salt, molasses and
brown sugar together. Whisk in small amount of cornmeal mixture. Return whole
mixture to saucepan; stir to blend. Pour mixture into prepared baking dish
over berries. Bake in preheated oven 45-55 minutes, or until knife inserted
into center of pudding comes out clean.

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