Indian Pudding |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | |||||||||
| INGREDIENTS: | ||
| 2 cups raisins or nannyberries | 2 cups fine cornmeal | 1/4 teaspoon ground ginger |
| 4 cups water | 1/2 cup nut butter | 1/2 teaspoon nutmeg |
| 1/2 cup honey | 1/4 cup Juneberries | |
| 1 | Toss raisins (or nannyberries) and cornmeal together gently. Bring the water to a boil with the nut butter in a large saucepan. Gradually add the cornmeal-raisin mixture and simmer, stirring until it thickens-about 15 minutes. Add the remaining ingredients, blending thoroughly. Pour into 2-1/2 quart greased casserole dish. Set the casserole in a pan of water, 1" or 2" deep, and bake at 325 degrees for 2-1/2 hours. Cool before serving. Serve with additional nutmeg for topping. |