Before you start making pudding, try your muffins. If a they are not very sweet, you can add another 2 tbsp. l molasses . 
Time: 1 hour. 5 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium-sized corn muffins or 8 parts corn cake (cut into 1 cm cubes to get 5 tbsp.)
- 2 and 2/3 Art. milk
- 4 eggs of category CO
- 4 tbsp. l патоки
- 1 tsp ground ginger
- A pinch of salt
- Optional equipment: ceramic mold for baking with a volume of 6-8 tbsp. or heat resistant ceramic bowl
Feed option
- ice cream with pecan butter, or sprinkled with ice cream walnuts and maple syrup
Recipes with similar ingredients: cupcake, milk, eggs, molasses, ground ginger, pecans, walnuts, maple syrup, ice cream
Recipe preparation:
- Preheat the oven to 135 ° C. Put the corn bread cubes in the form. Mix milk, egg, molasses, ginger, a pinch of salt and pour bread with this mixture. Let stand for 5 minutes.
- Bake in the form in the middle of the oven until the edges are set, and the center will not remain jelly-like, 40-45 min. Cool the pudding lightly (it will thicken even more during cooling).
