Blueberry Baked Indian Pudding

Course : Curry
Serves: 4
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1 spray 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 / Directions:

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.

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