Indian Pudding 2 (New England Corn Pudding)

This is a traditional New England dessert. Served warm, with Hard Sauce or a scoop of vanilla ice cream melting on the top. I make this around Thanksgiving, but its great any time of year!(Posted by request)

• Ready In: 2 hrs 50 mins
• Serves: 6-8

Ingredients

• 4  cups milk (If adding apples, decrease the amount of milk to 2 cups)
• 1⁄2 cup cornmeal
• 3⁄4 cup dark molasses
• 1⁄4 cup butter
• 1  teaspoon salt
• 1  teaspoon ginger
• 3  tablespoons sugar
• 1  egg, well beaten
• 1⁄2 cup raisins
• 1⁄2 teaspoon cinnamon
• 2  cups  thinly sliced apples (optional)

Directions

1. Preheat oven to 325°F.
2. In the top of a double boiler over direct heat, heat the milk to boiling.
3. Stir in the corn meal.
4. Place the milk/corn meal mixture over boiling water.
5. Cook them for about 15 minutes.
6. Stir in molasses and cook for about 5 minutes.
7. Remove from heat.
8. Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them).
9. Pour the batter into a well-greased baking dish.
10. Bake the pudding from 1 1/2 to 2 hours.
11. Pudding is usually served warm (or hot) with Hard Sauce.
12. Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.