Recipe by NB Roy
"Delicious baked pudding with maple syrup. Great for that Thanksgiving or Easter feast. Served warm, but also great cold. Great with ice cream or light cream on top."
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packed brown sugar
eggs, lightly beaten
Omitting the brown sugar still made comfort food at it's best! Because of using custard cups, I baked my puddings in a pan of water. After 90 minutes, I turned off the oven, and left the puddings in a closed oven for the next 1/2 hour. That was plenty of baking time! Wonderful recipe---made on the day my wild roses bloomed out!
Made this exactly as is. Needed a Native American recipe and this seemed more authentic than the other recipes I had seen and seemed a little more special. I was so glad I made this. It was surprising how good it was. It had such a great warm flavor without feeling to heavy. This would be great as a change up from thanksgiving pies or just when you want something warm and familiar for the fall season. I would also recommend this to go along with be a thanksgiving or fall breakfast. Will be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Indian Pudding With Maple Syrup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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