Indianpuddingmicrowave Recipes

Steps:

• Preheat the oven to 250 degrees F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.
• For the pudding: In a medium saucepan, combine the milk and butter, and warm over low heat until the butter melts. In a medium bowl, whisk together the cornmeal, flour and salt. In a separate bowl, whisk a little of the milk-butter mixture with the molasses; whisk this into the cornmeal mixture. Add all of the cornmeal mixture to the saucepan and whisk until the ingredients are fully integrated. Cook for 2 minutes, stirring constantly.
• Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mixture to temper the eggs. Pour everything back into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice and raisins. Empty the saucepan into the prepared baking dish and bake until the pudding looks like a slightly moist cornbread or a steamed pudding, 2 hours.
• For the apples: Cut each of the apples into 8 to 10 equal-sized wedges. Melt the butter in a large skillet. Add the apples and stir to coat. Sprinkle with the brown sugar and cook, stirring with a wooden spoon from time to time, until the apples are tender and yield slightly when pierced with a knife tip. Add the lemon zest, lemon juice and ginger, and stir to blend. Keep warm while the pudding cooks.
• Once the pudding is cooked, set it aside to cool. Top with the apples and serve with vanilla ice cream.

Steps:

• Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
• Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

Steps:

• Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
• Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
• Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.

Steps:

• put butter in microwave dish for i minute, set aside.
• in 3 qt micro casserole combine milk, molasses, sugar, cornmeal, cinnamon, nutmeg, ginger and cover.
• cook on hi for 5-10 minutes until thickened, stirring once meanwhile beat eggs into melted butter, and add vanilla.
• add to casserole pan, stirring constantly.
• por into 6 ramekins and put in a circle in the microwave.
• cook uncovered for 10-12 minutes on medium.
• let stand 10 minutes.
• to serve, loosen with a knife and invert onto plates.

Steps:

• Preheat oven to 300 degrees. Butter a 2 quart casserole. In a saucepan, combine 3 cups of milk and the maple syrup over medium heat. Heat until just boiling and add butter. In separate bowl, combine cornmeal, ginger and allspice. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened. Fold in cranberries or cherries. Spoon mixture into casserole and pour remaining milk over top of pudding...DO NOT STIR...bake for 2 1/2 hours or until milk has been absorbed and top is golden brown. Serve warm with a coulis of blackberry, cranberry or apricot and a dollop of honey-sweetened whipped cream.;

Steps:

• Preheat oven to 300 degrees F.
• Place milk in a saucepan and slowly sprinkle the cornmeal over it and whisk in. Cook on medium heat for 20 minutes, whisking occasionally to make sure it's not burning or sticking on the bottom of the pan. Whisk in the molasses, salt, ginger or lemon, and butter and pour into an 8-cup buttered casserole (or "pudding") dish. Bake for 1 1/2 to 2 hours until set. Serve with cream, whipped or poured.

Steps:

• Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
• Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
• Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
• Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
• Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

Steps:

• Scald 2 cups milk in a double boiler.
• Mix until smooth the corn meal and the 1/2 cup cold milk.
• Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
• Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
• Pour into a buttered pudding dish.
• Pour the last 1 3/4 cups of cold milk over the top of the pudding.
• Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
• Let sit for about 1/2 hour after it comes out of the oven.
• Serve with heavy cream or vanilla ice cream.

Steps:

• Preheat oven to 300.
• In a medium saucepan over high heat, bring the soy milk to a boil.
• Reduce heat to low and sprinkle in the cornmean while stirring.
• Add remaining ingredients and simmer 15 minutes, stirring occasionally.
• Remove from heat and pour into a lightly oiled oven-proof dish.
• Bake for 45-60 minutes, until browned and set.
• Serve warm.

Steps:

• Preheat oven to 350F and butter a 13 x 9" pan.
• Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
• Bring to a boil; gradually add cornmeal, stirring occasionally.
• Stir in molasses.
• Pour mixture into buttered pan.
• Bake for an hour and 15 minutes or until pudding is set.

Steps:

• Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
• Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.
• Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
• When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.
• Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
• Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.' Times will vary with setting. Last night it was 15 minutes or so and in 2 hours I could upturn the pan. Refrigerate and reheat gently; I use the microwave for individual servings.
• I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time. Fiddley sticks!

Steps:

• Make pudding:
• In a heavy saucepan stir together milk and cornmeal and bring to a simmer, stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer mixture, stirring, 30 minutes, or until very thick. Add butter, stirring until melted. Remove pan from heat and cool pudding 20 minutes, covered.
• Make compote:
• In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are softened and plumped up.
• Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a 2-ounce (1/4 cup) ice-cream scoop and top with some compote.