Indian Pudding

2 Cups Milk

2 Tablespoons Butter, plus butter to grease ramekins

¼ Cup Molasses

¼ Cup Brown Sugar

½ Teaspoon Salt

½ Teaspoon Ground Cinnamon

¼ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Ginger

Pinch Ground Allspice

¼ Cup Yellow Cornmeal

2 Eggs, beaten

½ Teaspoon Vanilla

Vanilla Ice cream (optional)

1. Preheat oven to 300°F
2. In a heavy bottom saucepan, whisk and heat milk, butter, molasses, brown sugar, salt and seasonings until it is hot, but not boiling. Slowly add in corn meal and whisk continually until all the corn meal is added. Simmer for 7 – 10 minutes stirring occasionally and making sure that it does not stick and burn to the bottom of the pan.
3. Temper the eggs by slowly whisking ½ to ¾ of a cup of the hot mixture a little at a time to the eggs. Then add the egg mixture to the pot and stir.
4. Pour mixture into a buttered ramekins and place them in a water bath (Baking pan with about 1/2 inch of water). Bake for about one hour. The pudding should be somewhat firm, but if the center is a a little soft, it’s not the end of the world.
5. Let the pudding rest for 10 minutes, then serve hot with a scoop of vanilla ice cream.

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