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1
Heat oven to 300 degrees.
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2
Grease a 2 quart casserole. Set aside.
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3
Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together. Set aside.
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4
Heat the first 3 cups of milk and molasses slowly until scalded.
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5
Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture. When combined, add the butter. Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
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6
Boil water to create a water bath (Bain Marie) for the casserole dish.
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7
Pour into greased casserole. Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side. Fill baking pan with boiling water.
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8
Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
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9
Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
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10
Carefully remove pudding from oven so water from baking pan does not spill. Set on trivet or hot pad to cool for 10-15 minutes before serving. Allow water to cool in oven for safe removal.
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11
Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.
