Pilgrim Food – Indian Pudding

(Makes 6 servings)

3 cups milk

1/4 teaspoon salt

1/8 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup yellow corn meal

1/4 cup unsulphured molasses

3 tablespoons sugar

2 tablespoons unsalted butter

1 large egg, lightly beaten

1. Butter a 1.5-quart baking dish. Preheat oven to 275 degrees. In 2-quart saucepan, heat milk just to a simmer.

2. While oven and milk are heating, whisk together salt, baking powder and spices in a small bowl and get other ingredients ready.

3. When milk is hot, gradually whisk in the corn meal. Cook at a slow bubble, stirring frequently, for about 15 minutes until slightly thickened (rather like pancake batter). Remove from heat.

4. Whisk in the molasses, sugar and butter. Whisk a little of the mixture into the egg, then add it to the pot, whisking well. Pour into buttered baking dish. Bake at 275 degrees for 2 hours. Cool for 30 minutes to an hour before serving. Top with whipped cream or vanilla ice cream.