Cinnamon Carob Pudding
Pudding ladled over some form of bread is an old fashioned farm meal I learned about from a Mennonite friend on a budget years ago. She told me that on a farm you always have the main ingredients on hand so it can be made in a pinch any time. This version is very satisfying and full of protein, minerals and warm flavor. It is not very sweet making it a nourishing breakfast on a cold morning. I always make enough pudding for leftovers as it also makes a great snack.
Ingredients
16 cups (1 gallon) whole milk
1 ½ cups sucanat
6 tbl. carob powder
1 tbl. cinnamon
1 ¼ cups cornstarch
2 tbl. vanilla
Method
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Heat 12 cups of milk plus sweeteners, carob and cinnamon in a heavy stockpot.
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In a large measuring cup, mix remaining 4 cups of milk with the 1 ¼ cups cornstarch. Stir into hot milk in pot.
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Stir mixture constantly until thickened and starting to boil.
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Remove from heat and stir in vanilla.
Serve warm for breakfast spooned over thickly sliced homemade bread or fresh biscuits split in half or eat it cold for dessert or snack.
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