INDIAN PUDDING RECIPE ADAPTED FROM YANKEEMAGAZINE.COM

Indian Pudding Recipe Adapted from YankeeMagazine.com image

Provided by @MakeItYours

Number Of Ingredients 10

3 cups milk
1/4 cup molasses
3 tablespoons cornmeal
1 large egg
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup cold milk
2 1/2 tablespoons unsalted butter, cut into pieces, plus extra for greasing

Steps:

Pre-heat the oven to 325°.
In a small pan over low heat (or in a double boiler), scald the milk - meaning heat until bubbles form along the sides of the pan, but the milk isn't boiling. Whisk in molasses and cornmeal, and cook until thickened, whisking constantly. Remove from heat.
In a small bowl, combine the egg, sugar, salt, ginger, and cinnamon; stir into the cornmeal/milk mixture.
Pour into a greased 1-quart casserole dish. Bake for 30 minutes.
Add cold milk and butter evenly over the top of the pudding. Continue baking about 1 hour.
Remove from oven and allow to cool for 15 minutes. Serve with whipped cream or ice cream. Store leftovers in the refrigerator.