Indian Spiced Raisin Pudding Recipe

About this recipe

A warm and comforting baked pudding made with milk, eggs, raisins, and a touch of spice. Perfect for a satisfying dinner dessert for solution seekers.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• 180G Cotswold Gold Cotswold Whisky Butter
• 1 Kg Golden Raisins, 1Kg
• 400G Sabarot Chia Seeds, 400G
• - Silver Spoon Granulated Sugar
• - Natco Ground Cinnamon 100g
• - Natco Ground Nutmeg

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a saucepan, heat 3 cups of milk until warm but not boiling.
3. 3. Gradually stir in 7 oz of cornmeal, whisking continuously to avoid lumps. Cook for 5 minutes until thickened.
4. 4. Remove the saucepan from heat and let the mixture cool for 10 minutes.
5. 5. In a mixing bowl, combine 1/2 cup of chia seeds with 1 1/2 cups of water and let sit for 10 minutes to thicken. Add 4 oz of melted butter, 1 cup of sugar, and 1/2 lb of raisins. Mix well.
6. 6. Combine the cooled cornmeal mixture with the chia seed mixture, stirring until fully incorporated. Add 1 tsp of ground cinnamon and 1/2 tsp of ground nutmeg for spice.
7. 7. Pour the mixture into a greased baking dish and bake for 1 1/2 hours, or until the pudding is set and golden on top.
8. 8. Let the pudding cool slightly before serving warm.