Indian Pudding 2 (New England Corn Pudding)

• 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)

1. Preheat oven to 325u0b0F.
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.

milk, cornmeal, dark molasses, butter, salt, ginger, sugar, egg, raisins, cinnamon, apples

Taken from www.food.com/recipe/indian-pudding-2-new-england-corn-pudding-32237 (may not work)