Name: Indian Pudding
Prep time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: ½ teaspoon each salt, ginger and cinnamon; 6 tablespoons molasses; 50 g/2 oz/4 tablespoons butter; 2 eggs, beaten; 100 g/4 oz/1 cup raisins; 600 ml/1 pint/2½ cups milk; 6 tablespoons honey; 175 g/6 oz/1½ cups corn meal

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Similar in texture to corn bread, this pudding is best served with Greek yoghurt or whipped cream.

Ingredients

175 g/6 oz/1½ cups corn meal
600

Method

Pre-heat the oven to 200°C/400°F/Gas mark 6. Mix the corn meal with the milk and heat in a saucepan, stirring all the time. When the mixture has begun to thicken, remove from the heat and stir in the butter, molasses, honey, salt and spices. When it has cooled a little, beat in the egg

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Indian Pudding

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of