Robb Walsh's Indian Pudding

Name: Robb Walsh's Indian Pudding
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 118 milliliters coarse-grind yellow cornmeal; 158 milliliters molasses or cane syrup; 3 eggs; 1 teaspoons ground cinnamon; 0 teaspoons ground mace; 710 milliliters milk; 1 teaspoons powdered ginger; 158 milliliters chopped raisins; 1 teaspoons salt; 2 Tbsps unsalted butter, at room temperature; 6 servings Whipped cream or vanilla ice cream, for serving

The recipe Robb Walsh's Indian Pudding could satisfy your Indian craving in approximately 1 hour. Watching your figure? This gluten free recipe has 450 calories, 11g of protein, and 18g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a dessert. A mixture of salt, cane syrup, powdered ginger, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

You can cook this pudding in a slow cooker or in the oven. If you will be using a slow cooker, lightly spray a medium-size slow cooker insert with nonstick cooking spray. If you will be baking the pudding, preheat the oven to 300°F, and grease a 1 1/2-quart baking dish with butter.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Baking Pan

Slow Cooker

Oven

In a bowl, whisk the eggs until blended, then stir in the molasses, butter, and all of the spices. Set aside.

Ingredients you will need

Molasses

Butter

Spices

Egg

Equipment you will use

Whisk

Bowl

In a saucepan, scald the milk over medium-high heat (small bubbles appear along the edge of the pan).

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Frying Pan

Add the cornmeal and salt, stir well, and immediately decrease the heat to low. Cook, stirring constantly, for 10 minutes, until the mixture thickens.

Ingredients you will need

Cornmeal

Salt

Remove the pan from the heat. Gradually add the egg mixture to the hot cornmeal mixture while stirring constantly, then continue to whisk until smooth. Stir in the raisins.

Ingredients you will need

Cornmeal

Raisins

Egg

Equipment you will use

Whisk

Frying Pan

If using the slow cooker, pour the batter into the prepared cooker, cover, and cook on the high setting for 3 hours or on the low setting for 6 hours or more, until the pudding has set. If using the oven, pour the batter into the prepared baking dish, place in the oven, and bake for 45 minutes, until the pudding has set.

Equipment you will use

Baking Pan

Slow Cooker

Oven

Serve the pudding warm with whipped cream or ice cream.

Ingredients you will need

Whipped Cream

Ice Cream

Equipment

Ingredients

Servings:

118milliliters

coarse-grind yellow cornmeal 158milliliters

molasses or cane syrup 3

eggs 1teaspoons

ground cinnamon 0teaspoons

ground mace 710milliliters

milk 1teaspoons

powdered ginger 158milliliters

chopped raisins 1teaspoons

salt 2Tbsps

unsalted butter, at room temperature 6servings

Whipped cream or vanilla ice cream, for serving

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Baron Herzog Chenin Blanc (OU Kosher). It has 4.1 out of 5 stars and a bottle costs about 12 dollars.