Indian Cranberry Pudding

• 1/4 cup maple syrup
• 3-5 tablespoons brown sugar, to taste
• 1/2 cup fresh cranberries, chopped roughly in half or so
• 1/2 teaspoon or 1/4 tsp. nutmeg, to taste
• pinch of salt
• 1 teaspoon cinnamon
• 1 teaspoon fresh grated ginger
• 2 cups whole milk
• 1/2 cup corn meal, yellow or white
• 1 egg, beaten
• 1/4 cup blackstrap molasses
• 1 cup buttermilk, or whole milk
• 1 tablespoon lemon zest
• 2-3 tablespoons unsalted butter for pan and topping
• 1 teaspoon to 1 tablespoon of ground sumac, optional
• 1 tablespoon demerara sugar
• warm maple syrup
• splash of bourbon or brandy, optional
• great vanilla ice cream, or possibly ginger ice cream
• fresh grating of nutmeg, optional finish
• 2-3 ounces toasted pecans or walnuts, optional garnish

1. Mix the syrup, salt, and sugar with spices together. Combine with the chopped cranberries. Let sit.
2. Scald 2 cups of milk in a sauce pan. Quickly whisk in the corn meal, stirring continuously. You can use a double boiler, but I live dangerously.
3. Whisk in the beaten egg and molasses. Cook for about 5 minutes. It should thicken up nicely. Add the cranberry mix and cook for another 5 minutes.
4. Whisk in the buttermilk (or regular milk) thoroughly. Add the lemon zest.
5. Pour into a generously buttered 2 quart baking dish. Sprinkle the top with sumac and demerara sugar, maybe a dash of cinnamon. Add a few curls of unsalted butter, too. Place the dish in a bath of hot water for best results, but you can avoid this step if it seems like one step too many at this point. Bake in a 300 degree oven for about 2 hours (it beats 7!) until the pudding has the thickness of a moist bread pudding. Check midway to stir the pudding. Stir the pudding again in the final hour, too. Take out and let cool for 20-30 minutes.
6. Scoop the warm pudding onto plates and top with warm maple syrup, a splash of spirit and a grating of nutmeg. Top with vanilla or ginger ice cream and a sprinkle of nuts.

maple syrup, brown sugar, fresh cranberries, nutmeg, salt, cinnamon, ginger, milk, corn meal, egg, blackstrap molasses, buttermilk, lemon zest, butter, ground sumac, demerara sugar, maple syrup, bourbon, vanilla ice cream, fresh grating of nutmeg, pecans

Taken from www.epicurious.com/recipes/member/views/indian-cranberry-pudding-50112858 (may not work)