Indian Acorn Pudding

• 4 cups whole milk
• 1/2 cup whole milk, cold
• 1/2 cup acorn meal
• 1/2 cup maple syrup
• 1/3 cup brown sugar
• 1/4 cup light molasses
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 2 eggs, slightly beaten

1. Pour the four cups of milk in the top of a double boiler and heat until very hot. Slowly stir Acorn meal into hot milk. Cook over boiling water for 20 minutes, stirring occasionally.
2. Preheat oven to 300u0b0F Lightly grease a 2-quart baking dish. (8-1/2" round).
3. In small bowl, combine all the other ingredients except the cold milk. Stir into acorn meal mixture and mix well.
4. Turn the acorn meal mixture into the baking dish, then gently pour the cold milk on top, without stirring.
5. Bake uncovered for 2 hours or until just set but quivery on top. Do not over bake.
6. Let stand at least 30 minutes before serving. Serve warm, topped with vanilla ice cream or light cream.

milk, whole milk, acorn meal, maple syrup, brown sugar, light molasses, butter, salt, ground cinnamon, ground ginger, eggs

Taken from www.food.com/recipe/indian-acorn-pudding-267921 (may not work)