Indian Pudding
A classic treat
- 4 cups milk
- 1/4 cup sugar
- 1/2 cup molasses
- 1/2 cup cornmeal
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter plus extra for buttering the dish
- Vanilla ice cream for topping
- 1/2 tsp salt
- Place 3-1/2 cups of the milk in a medium size saucepan and heat on medium temperature.
- Stir in the molasses and sugar and when they are thoroughly mixed, turn the heat to low.
- Preheat oven to 300 degrees F.
- Slowly sprinkle the cornmeal over the warm milk mixture, whisking until no lumps remain.
- When the mixture thickens in about 10 minutes, add all remaining ingredients, except the reserved 1/2 cup milk.
- Turn off the heat.
- Grease a 9-inch-baking dish and turn the warm mixture into it then pour remaining milk over the top. Do not stir.
- Bake 2-1/2 or 3 hours until pudding is set.
- Serve hot in bowls with a scoop of vanilla ice cream on top. Pudding may also be served chilled and sliced.
