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Baked Ginger Pudding Recipe

This recipe comes from a 1900 cookbook, although I've made some adjustments to suit today's ingredients and cooking methods. Everyone loves thsi timeless soft baked pudding! —Jennifer Musgrove, Wheatland, Iowa

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Baked Ginger Pudding Recipe

Prep: 30 min. + cooling Bake: 1 hour + standing

Yield: 8 Servings

30 60 90

Ingredients

4 cups cold milk, divided
1 cup cornmeal
3/4 cup molasses
1/4 cup butter, softened
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon each ground ginger, cinnamon and nutmeg
2 eggs, beaten
Whipped topping or vanilla ice cream, optional

Directions

In a saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. In a small bowl, combine cornmeal and remaining cold milk; gradually add to heated milk. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from the heat. Stir in the molasses, butter, sugar, salt, ginger, cinnamon and nutmeg. Cool for 10 minutes. Whisk in the eggs.
Pour into a greased 11-in. x 7-in. baking dish. Bake at 325° for 1 hour or until center is almost set. Let stand for 30 minutes. Serve warm with whipped topping or ice cream if desired. Yield: 8 servings.

Nutritional Facts 1 serving equals 308 calories, 11 g fat (7 g saturated fat), 85 mg cholesterol, 293 mg sodium, 45 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Baked Ginger Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p104