Indian Pudding

• 8 cups Milk
• 2 cups Old Fashioned Grits
• 12 ounces, fluid Molasses
• 1/2 cups Unsalted Butter
• 2 teaspoons Salt
• 3 teaspoons Ginger
• 1 teaspoon Cinnamon
• 6 Tablespoons Sugar
• 3 whole Eggs, Beaten

1. Bring milk to a rolling boil and add grits. Cook for 15 to 18 minutes while continuously stirring. Do not stop stirring as the milk and grits will burn.
2. Add molasses and continue to cook for another few minutes.
3. Take off heat and add everything except the eggs. Mix well. Allow the mixture to cool a bit and then add the eggs. (Adding the eggs to a hot mixture will result in scrambled eggs in your pudding.)
4. Preheat oven to 325u0b0F. Grease a 5-quart capacity baking dish or Dutch oven. Pour mixture into dish and bake for 21/2 hours or until set.
5. Serve with whipped cream or ice cream.

milk, grits, fluid molasses, butter, salt, ginger, cinnamon, sugar, eggs

Taken from tastykitchen.com/recipes/desserts/indian-pudding-2/ (may not work)