Indian Pudding

1. 1

   Combine 3 cups milk and maple syrup in saucepan and place over medium heat.

2. 2

   Heat until just boiling.

3. 3

   Add butter.

4. 4

   Combine cornmeal, ginger and nutmeg in separate bowl.

5. 5

   Gradually stir cornmeal mixture into hot milk.

6. 6

   Reduce heat to low and cook until thickened, about 10 minutes.

7. 7

   Fold in currants.

8. 8

   Spoon mixture into buttered 2-quart casserole.

9. 9

   Pour remaining 1 cup milk over pudding.

10. 10

    Do not stir.

11. 11

    Bake at 300u00b0 for 2 1/2 hours or until all the milk has been absorbed and top is golden brown.

12. 12

    Top with ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.