Friday, February 19, 2010

Millet Pudding Video

This week I've been revisiting Market to Mouth posts I wrote in February last year. But today, I'm sharing a video demonstration of a recipe I posted on facebook last week.

My facebook friend Jonathan liked the sound of the millet pudding so he subsequently made it for his two little kids, and he videoed cooking the pudding, while the kids waited in anticipation.

Now, the kids enjoy "monkey brains" or cooked oatmeal for breakfast so millet, with its comparatively earthy flavor, had the potential to be a flavor-stretch for the Machen kiddies.

I wish I could say confidently that the proof was in the pudding, however as you will note, their reactions were mixed; though I am hanging onto Phoenix's generous assessment: "It makes your body wiggle."

Wiggling-Good Millet Pudding
1) On med-to-low heat, cook one cup of dry millet in 3 cups of water for about 15 mins. Turn heat off and let millet steam cook for about another 15 mins.
2) Into a bowl, add one cup of the cooked millet.
3) Add a quarter-to-half a teaspoon (depending on how spicy you like your food) of cinnamon, nutmeg, and cardamom, or just one or a mix of two of these spices.
4) Now add an egg and about half a cup of milk, cream or half and half. Mix ingredients well with a fork.
5) Pour batter into a baking dish greased with butt and dob the top with extra bits of butter.
6) Bake in a 350-degree oven for about 15-30 mins or until the pudding is slightly brown on top and set.

To Serve: Spoon into breakfast bowls and top with either fresh fruit like banana or seasonal berries or stewed fruit like apple or pear. And if you wish, sprinkle with toasted almonds or walnuts or raw sunflower seeds; for additional sweetness you might like a little honey, agave or maple syrup over the lot.

This breakfast dish recalls the posts I wrote last month on cooking whole grains for breakfast. So if you'd like to experiment further check out the following:

1. Nutmeg, Spinach and Millet
2. Millet with Buttered Apples
3. Polenta Cake with Yogurt

No comments: