Title: Indian Pudding #2
Categories: Dessert Side
Yield: 8 Servings

5 1/2	c	Whole milk
2/3	c	Cornmeal
4	tb	Butter
1/2	c	Maple syrup
1/4	c	Molasses
1	ts	Ginger
1	ts	Cinnamon
1/2	ts	Salt
1	c	Raisins
		Vanilla ice cream

Preheat oven to 300. Butter a small casserole - mine is 6 1/2" x 10 1/2". Over med. heat, in a large saucepan, heat the milk but don't boil it. Slowly whisk in cornmeal & continue to stir until mixture begins to thicken ~ 10 min. or so. Add remaining ingredients & keep stirring till heated through. Pour into casserole & bake 3 hours till sides are brown & sticky-looking. (The pudding hardens a bit as it cools.) Serve warm with vanilla ice cream.

An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert.

Source: "Vinyard Seasons" by Susan Branch

Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120

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