Blueberry Baked Indian Pudding
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        nonstick cooking spray
   1      cup           blueberries -- fresh or frozen, or
                        dried blueberries -- (1/2c)
   2      cups          skim milk
     1/4  cup           sugar
     1/4  cup           cornmeal -- white, stone-ground
   1      large         egg -- lightly beaten
   1      teaspoon      grated orange peel
     1/2  teaspoon      ground ginger
     1/4  teaspoon      ground cinnamon
     1/2  teaspoon      salt
     1/4  cup           light molasses
     1/4  cup           packed brown sugar
 

Preparation:

Preheat the oven to 300 F. Spray a 1 1/2-quart baking dish with nonstick spray. Pour blueberries into pan and spread them out evenly. In a heavy saucepan, mix the milk with the sugar. Place over medium-high heat and stir until milk is simmering; gradually sprinkle in the cornmeal and whisk until smooth. In a small bowl, whisk the egg, orange peel, ginger, cinnamon, salt, molasses and brown sugar together. Whisk in a small amount of the cornmeal mixture. Return the whole mixture to the saucepan and stir to blend. Pour mixture into the prepared baking dish over the berries. Bake for 45 to 55 minutes, or until a knife inserted into the center of the pudding comes out clean.