Indian Pudding

1/4 cup soy grits
1/2 cup water
1 1/2 cups skim milk powder
3 3/4 cups water
1 cup corn meal
1/4 cup oil
1/4 cup honey
2/3 cup molasses
3/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon allspice
2  eggs
Preheat oven to 325 degrees.

Soak soy grits in 1/2 cup water. Combine milk powder with 3 3/4 cups water using wire whisk. Scald milk, add corn meal and soaked grits gradually. Lower heat and beat with wire whisk to make a smooth mixture. When mixture begins to thicken, remove from heat.

Add remaining ingredients, except eggs, and allow mixture to cool. Beat eggs and add to cooled mixture; blend thoroughly. Pour in oiled dish, and bake 45-60 minutes, or until pudding is firm.

Ease of Preparation: Moderate

Preparation Time: 10 min

Cook Time: 70 min

Servings: 4

Recipe By: Nancy Albright

From:  The Rodale Cookbook
Used with permission of Ballantine Books

Chef Suggestions
Pudding can be served hot or cold. Yogurt can be used as a topping for the pudding.