Nantucket Indian Pudding
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Milk||4 Cup (64 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Vanilla ice cream||1 Cup (16 tbs)|
Preheat oven to 350°F.
Grease shallow 1 1/2 quart glass or ceramic baking dish.
In small bowl, combine cornmeal and 1 cup milk.
In 4 quart saucepan, heat remaining 3 cups milk to boiling over high heat.
Stir in cornmeal mixture; heat to boiling.
Reduce heat to low and cook, stirring often to avoid lumps, 20 minutes. (Mixture will be very thick.)
Remove saucepan from heat; stir in molasses, margarine or butter, sugar, ginger, cinnamon, salt, and nutmeg until blended.
Pour batter evenly into baking dish.
Place baking dish in roasting pan; place on oven rack.
Carefully pour boiling water into roasting pan to come halfway up side of baking dish.
Cover with foil and bake pudding 1 hour.
Remove foil and bake pudding 1 hour longer or until lightly browned and just set.
Carefully remove baking dish from water.
Cool pudding in pan on wire rack for 30 minutes.