Cornmeal Gingerbread Pudding is a traditional American recipe for a classic steamed gingerbread and cornmeal pudding made with a dry gingerbread baking mix that's cooked in a crockpot. The full recipe is presented here and I hope you enjoy this classic American dish of: Cornmeal Gingerbread Pudding.
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Ingredients:
440g Gingerbread Cake Mix
50g light brown sugar
1 tsp salt
60ml black treacle (or molasses)
45g yellow cornmeal
360ml milk
75g raisins
Method:
Combine the gingerbread cake mix with the salt, sugar and yellow cornmeal in a bowl. Combine the treacle, milk and raisins in a pan and heat until the treacle softens and combines with the milk.
Pour this mixture into the dry ingredients and beat until the batter is smooth. Turn into a greased and floured 2l pudding basin. Cover with foil and tie securely.
Place a trivet or a metal ring in the base of your crockpot and sit the pudding basin on this. Add 500ml hot water then cover the crockpot and cook on high for between 3 and 4 hours, or until the pudding is done.
Remove from the pot, allow to cool in the basin for 5 minutes then turn out onto a serving plate. Serve with vanilla custard, vanilla ice cream or natural yoghurt.
