| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
New England |
Desserts |
5 |
Servings |
INGREDIENTS
| 1 |
|
Egg, lightly beaten |
| 3 |
c |
1% low-fat milk |
| 1/2 |
c |
Water |
| 1/2 |
c |
Yellow cornmeal |
| 1/3 |
c |
Molasses |
| 1/2 |
ts |
Ground ginger |
| 1/8 |
ts |
Salt |
| 1 |
tb |
Margarine |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Maple syrup |
| 3 |
tb |
Brown sugar |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Hot water |
INSTRUCTIONS
MAPLE SYRUP SAUCE
Place egg in a bowl; set aside. Combine milk and water in a 2-quart glass
measure; microwave at high 7 minutes. Add cornmeal; stir until blended.
Microwave at high 2 minutes, stirring after 1 minute. Stir one-fourth of
cornmeal mixture into egg; add to remaining cornmeal mixture, stirring
constantly. Stir in molasses and next 2 ingredients; microwave at high 2
minutes, stirring after 1 minute. Stir in margarine. Pour mixture into a
1-1/2-quart casserole coated with cooking spray.
Bake, uncovered, at 300 degrees for 2-1/2 hours or until set. Yield: 5
servings (serving size: 1 cup pudding and 2 tablespoons sauce).
INSTRUCTIONS FOR MAPLE SYRUP SAUCE: Combine the first 3 ingredients in a
heavy, medium saucepan; place over medium heat. Cover and cook 5 minutes or
until mixture boils and sugar dissolves. Uncover and cook for an additional
5 minutes or until the mixture is dark brown and very thick. Remove from
heat, and carefully add hot water, stirring constantly. Serve warm. Yield:
2/3 cup (serving size: 2 tablespoons).
Per serving: 266 Calories; 5g Fat (17% calories from fat); 7g Protein; 49g
Carbohydrate; 42mg Cholesterol; 178mg Sodium
Serving Ideas : Serve warm with Maple Syrup Sauce.
NOTES : When you make this baked pudding, don't short-cut the leisurely
cooking time. It takes that long for the flavors to develop.
Recipe by: Cooking Light, October 1994, page 96
Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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