|
Ingredients
|
Quantity
|
|
Nonstick cooking spray
|
|
|
Blueberries – fresh or frozen or dried
blueberries
|
1 cup
|
|
Skim milk
|
2
cups
|
|
Sugar
|
¼ cup
|
|
Cornmeal – white, stone – ground
|
¼ cup
|
|
Egg – lightly beaten
|
1 large
|
|
Grated orange peel
|
1 tsp
|
|
Ground ginger
|
½ tsp
|
|
Ground cinnamon
|
¼ tsp
|
|
Salt
|
½ tsp
|
|
Light molasses
|
¼ cup
|
|
Packed brown sugar
|
¼ cup
|
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.
