| Ingredients | Image |
¼ tsp butter 5 cups milk ¼ cup chopped hazelnuts ⅔ cup fine cornmeal ½ cup corn kernels ½ cup maple syrup ¼ tsp ground allspice zest of 1 lemon 4 eggs 1 cup maple sauce 2 tsp finely chopped hazelnuts for garnish |
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Preheat oven to 300º
Grease a 4x8 loaf pan with the butter.
Heat the milk in a heavy saucepan over medium-high heat until little bubbles form around the edge of the pan, just before it boils. Be sure to stir it constantly to prevent catching. Slowly whisk in the cornmeal, stirring until ait is thick and smooth - about 3 minutes.
Remove from the heat and stir in all the remaining ingredients. Mix in the egg substitute at this time for a thicker pudding.
Pour into the prepared pan. Put the loaf pan into a 9x13 pan and place both in the oven. Pour water halfway up the sides of the loaf pah, and bake for 2 1/2 hours or until a knife inserted into the middle comes out clean. Remove from the oven and cool on a rack for 1/2 hour.
Run a knife around the outside of the pudding to loosen and turn it out onto a serving plate. Pour the sauce on top and sprinkle with the hazlenuts.