Indian Pudding


  • 4 cups fat-free milk
  • 3/4 cups CREAM OF WHEAT Cereal, (1 min, 2-1/2 min or 10 min cook time) uncooked
  • 1/2 cup molasses
  • 1/4 cup egg substitute, cholesterol-free egg product
  • 1/4 cup firmly packed brown sugar
  • 2 tbls. margarine or butter
  • 3/4 tsps. ground cinnamon
  • 3/4 tsps. salt
  • 1/2 teaspoon ground ginger


BRING milk just to boil in medium saucepan. Gradually stir in cereal; cook 2 to 3 minutes or until thickened, stirring constantly. Remove from heat.

ADD remaining ingredients; mix well. Pour into 1-1/2-quart baking dish.

BAKE at 350°F for 30 to 35 minutes or until center is set.

Makes 8 servings.


Pudding can be baked in 8 (6-oz.) greased custard cups. Bake at 350°F for 20 minutes or until centers are set.


Substitute 1 egg, lightly beaten, for egg product.

Jazz It Up:

Serve warm topped with vanilla ice cream.

Nutrition Bonus:

This warm, baked pudding is made with CREAM OF WHEAT Cereal, an excellent source of iron, and milk, a good source calcium.
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