Molasses is a rather nostalgic food, don’t you think?  It’s not used in a lot of recipes these days, and more’s the pity.  Considering the nutritional value, not to mention the flavor, molasses should be in every household’s pantry.  The combination of the tangy molasses, the sweet cinnamon, and ginger gives this pudding a real “down home” feel. 

4 eggs
2 C pumpkin puree
1/2 C light molasses
1 C milk
1 tsp. cinnamon
1/2 tsp. ginger

Place the oven temperature on 350 degrees and allow the oven to heat while preparing the pudding.
Spray a square glass baking dish with a non stick cooking spray.
Break the eggs into a mixing bowl.
Whip with a fork until light and fluffy.
Stir the pumpkin puree in with beaten eggs making sure they are combined well.
Pour in the molasses and then the milk.
Continue stirring until completely mixed together.
Sprinkle in the cinnamon and ginger and mix until just combined through.
Place the pudding in the prepared baking dish.
Bake 55 minutes or until firm.

6 Servings

This pudding is great right out of the oven or it can be covered and placed in the refrigerator to cool before serving.  Sprinkle a little nutmeg over the top before serving.

This entry was posted on Saturday, November 1st, 2008 at 5:28 pm and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.