Gingerbread Pudding

This was my first attempt ever to make pudding on the stove top. Unfortunately, I have to admit that I have always given in to the easy preparation of Jello Instant Pudding. I had fun making the pudding and felt so accomplished afterward. It didn't take much work at all and it was so easy. I used rice milk, but you can use whatever milk or milk substitute that you desire. The result: a rich, creamy, gingerbread pudding full of flavor. I crumbled up some graham crackers on top for decoration and a little crunch.

Gingerbread Pudding

link to recipe at vegweb.com

Ingredients:

1/3 cup sugar

3 tablespoons cornstarch

pinch salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/8 teaspoon nutmeg

2 cup soy milk (or your preferred "milk")

1 1/4 tablespoons molasses

Directions:

In a saucepan, stir together sugar, cornstarch, salt and spices well. Add 1/4 cup soy milk, and blend to make a thick goo.Turn the burner on to medium, and add the remaining soy milk, stirring constantly. Drizzle in the molasses while stirring constantly. Cook this mixture until it thickens, making sure to stir constantly (takes about 7 minutes). Pour into serving dishes and cover. Place in the refrigerator until set.

Get daily e-mail updates from Megan's Munchies. Subscribe here!