Indian pudding

Indian pudding

4 cups milk-plus 1 cup cold milk

1/2 cup cornmeal

1/2 cup molasses

1/4  cup dark brown sugar, lightly packed

2 tablespoons butter

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon salt

Using a non-stick (or heavy bottomed) sauce pan add 4 cups milk and heat on medium heat until nearly bubbling at the edges and steaming.

Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot. Continue whisking off and on until it reaches a medium thick hot cereal consistency. Again you *can* walk away and whisk every 5 minutes or so.

Turn stove to low heat and continue to whisk off and on while it thickens. No need to be afraid. I have left it unattended for over 10 minutes and it will not scorch, lump or stick.

When it reaches 'thick hot cereal' stage, stir in remaining ingredients. I usually whisk. Mix well to combine evenly.

Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.

Pour into a well buttered baking dish, place on the middle rack at 300 degrees bake for one hour, then top with the one cup of cold milk, bake another two hours.

Serve warm with vanilla ice cream.