New England Indian Pudding

A lovely, spicy, gluten-free dessert just perfect with good vanilla ice cream. Will warm up the gloomiest day.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 quarts milk, divided
• 1⁄2 cup yellow cornmeal
• 3⁄4 cup light molasses (dark molasses is OK if you prefer a stronger molasses flavor)
• 1⁄3 cup granulated sugar
• 1 1⁄2 teaspoons ground ginger
• 3⁄4 teaspoon salt

Directions

1. Scald 1 quart milk in a large, heavy saucepan (take care not to scorch).
2. Combine the cornmeal with 1/2 milk and stir into the hot, scalded milk.
3. Cook, uncovered over low heat for 20 minutes, stirring occasionally.
4. Preheat oven to 325F and grease a 2 quart baking dish.
5. Stir in molasses, sugar, ginger and salt.
6. Pour into prepared baking dish and bake for one hour.
7. Stir in remaining 1 1/2 cups milk and continue to bake for another 1 1/2 hours. Serve warm with ice cream, if desired.