Indian Pudding

Indian Pudding
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1 quart milk
1/2 cup yellow cornmeal
2 tablespoons melted butter
1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ginger
2 eggs

Scald milk and pour slowly on cornmeal, stirring constantly.  Cook the mixture in a double boiler over hot water for 20 minutes.

Preheat oven to 350 degrees F.

Combine butter, molasses, salt, cinnamon, and ginger.

Beat eggs well.

Add the molasses mixture slowly to the cornmeal, making sure not to cook the eggs in the bowl.

Pour mixture into a greased baking dish, and place dish in a pan of hot water (called a Bain Marie).

Bake 1 hour.

Serve piping hot with whipped cream, ice cream, or plain.

A favorite old fashioned New England treat!