Indian pudding

Indian Pudding
Indian Pudding
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Even though this pudding is called Indian Pudding it is not from our native american culture. Actually this pudding has been around a long time it may have started out as Hasty Pudding whose origin can be traced back at least to 1599. However it is now a dessert that is serves with whipped cream or ice cream. It is a New England Thanksgiving  tradition and a fitting harvest dish.

Indian Pudding
5 1/2 cups whole milk
2/3 cup cornmeal
1/4 cup butter
1/2 cup maple syrup
1/4 cup molasses
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raisins (optional)
vanilla ice cream (optional)
Preheat the oven to 300º F. Butter an 8 x 8 baking dish, preferably glass. Heat the milk in a medium saucepan over low to medium heat. Whisk in the cornmeal and stir until the mix thickens–about ten minutes. Add the other ingredients and stir until heated through but not boiling. Pour it into the dish. Bake it for about three hours. Serve warm with ice cream!
8 servings Source: Susan Branch, Autumn