CHEF JEFF — ONE BYTE AT A TIME: Indian Pudding

A variation of this dessert traces its roots to this country’s first residents.

Indian Pudding

3¼ cups milk

1 cup maple syrup

¼ cup butter

1½ cups each: cornmeal, dried currants

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

Heat oven to 350 degrees. Combine 3 cups of milk and maple syrup in medium saucepan. Heat, stirring, to simmer over medium heat. Add butter; stir until melted. Combine cornmeal, currants, ginger and nutmeg in small bowl; stir to blend. Gradually stir into milk mixture. Cook, stirring often, until thickened to consistency of mush, 10 minutes. Pour mixture into greased, 8-inch square baking dish; smooth to even top. Pour remaining ¼ cup of milk on top. Bake until golden brown, about 30 minutes. Serve hot pudding in warmed bowls.

Yield: Serves 6.

Approximate nutritional analysis per serving: 523 calories, 11 grams fat, 31 milligrams cholesterol, 100 grams carbohydrates, 9 grams protein, 66 milligrams sodium, 4 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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