Indian Pudding

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Put half the milk into a saucepan over low heat.

3. 3

   Whisk in the cornmeal and bring to a boil.

4. 4

   Reduce the heat to a simmer, stir, and cook the cornmeal for 15 minutes over a very low flame.

5. 5

   Stir frequently to keep smooth.

6. 6

   Combine the syrup, molasses, rum and spices in a small bowl to ensure even distribution of flavorings throughout the pudding.

7. 7

   Stir the butter into the cornmeal, add the remaining ingredients, trying to combine as uniformly as possible.

8. 8

   Pour the pudding into a buttered 3 quart baking dish, pour the remainder of the cold milk on top of the pudding and bake for 1 1/2 hours.

9. 9

   Allow to cool and it will set up and tighten.

No additional tips available.