Griswold Inn Indian Pudding
The Griswold Inn, built in 1776 in Essex, Connecticut, has promised first-class accomodations to travelers since the stagecoach-steamboat days. This traditional molasses-rich dessert isn't as popular as it used to be, but it remains a very tasty treat. Despite the title, early New England settlers did not adapt this recipe from native Americans: 'Indian' refers to the 'Indian meal' used - cornmeal, as wheat flour wasn't available. Serve warm with vanilla ice cream.
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INGREDIENTS
Nutrition- 1⁄2cup brown sugar
- 3teaspoons ground ginger
- 3teaspoons ground cinnamon
- 1⁄2teaspoon salt
- 8cups milk
- 1⁄2cup butter
- 3⁄4cup cornmeal
- 1 1⁄2cups light molasses
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DIRECTIONS
- Preheat oven to 350F and butter a 13 x 9" pan.
- Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
- Bring to a boil; gradually add cornmeal, stirring occasionally.
- Stir in molasses.
- Pour mixture into buttered pan.
- Bake for an hour and 15 minutes or until pudding is set.
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