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Warm Gingerbread Pudding

Makes: 8  servings Prep 25 mins Bake 375°F 35 mins

Ingredients

  • 2 1/2 cups  milk
  • 1 cup  cornmeal
  • 1 cup  unsulfured molasses
  • 2 tablespoons  all-purpose flour
  • 1 1/2 teaspoons  grated fresh ginger
  • 1/2 teaspoon  ground cinnamon
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  ground nutmeg
  • 3 large eggs, separated
  • 1 teaspoon  baking powder
  • Vanilla ice cream
  • Pure maple syrup

Directions

1. Heat oven to 375 degree F. Butter a shallow 2-quart baking dish; set aside.

2. Combine milk and cornmeal in large saucepan. Bring to boil, whisking. Reduce heat and simmer, stirring constantly, 5 minutes. Remove from heat and whisk in molasses, flour, and seasonings; add egg yolks. Whisk in baking powder.

3. Beat egg whites in large bowl with electric mixer to soft peaks. Fold whites into cornmeal mixture. Pour into prepared dish. Bake 35 to 40 minutes or until center is just set. Serve warm with vanilla ice cream and maple syrup. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)260,
  • Fat, total(g)5,
  • chol.(mg)92,
  • sat. fat(g)2,
  • carb.(g)47,
  • pro.(g)7,
  • sodium(mg)279,
  • Percent Daily Values are based on a 2,000 calorie diet