Pudding - GF Indian
cheryl michaels
ingredients
- 2/3 cup yellow cornmeal
- 1/4 tsp. salt
- 1/2 tsp. ground ginger
- 1/ tsp. nutmeg
- 3 cups milk or soymilk
- 6 Tblsp. maple syrup
- 2 Tblsp. hazelnut butter
- 2/3 cup yellow raisins
- 1 cup milk
- optional topping:
- vanilla ice cream and syrup.
directions
Preheat oven to 275.
Sift together the cornmeal, salt, ginger and nutmeg.
In a saucepan, heat to boiling (scald) 3 cups milk, whisk in the maple syrup. Slowly add the cornmeal mix. Cook for 10 minutes, stirring. Stir in the hazelnut butter and the raisins.
Place into a buttered baking dish, pour 1 cup milk on top. Bake for 2 1/2 hours. Serve warm with vanilla ice cream and maple syrup.
Cooks’ Note:
GLUTEN-FREE, Note: if you can’t find hazelnut butter, substitute 1 Tblsp. margarine plus 1 Tblsp. natural, creamy peanut butter.
Source: Cheryl
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