This variation on the traditional Indian pudding recipe is made with cornmeal, dried fruit and spices and can be made dairy free by using a milk alternative as well.
1 litre of milk
1/3 cup cornmeal
1/2 cup raisins
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup corn syrup or honey
1/2 teaspoon salt
1/2 teaspoon ginger
2 eggs beaten
Scald the milk in a double broiler. Add the cornmeal and cook for one half hour. Remove from the heat and add the other ingredients, except the eggs.
Break the eggs into a small bowl, beat slightly. Add a small amount of hot milk mixture. Stir well. Pour the eggs into the rest of the milk mixture. Pour the lot into an ungreased baking dish. Bake for 1 hour at 350 F. Serve with a pineapple or peach sauce.
Variation: It is possible to make this recipe with a dairy alternative. Try using NutriWhip, CF coffee whitener, or an alternate milk like coconut, almond, rice or soy, but be prepared to reduce the amount of liquid required as the alternate milks have more water and less fats than does cow milk. This recipe would also work well with fresh goat milk.
