Baked Indian Pudding
1/2 tsp. salt
1/3 cup molasses
1 tsp. ground ginger
1/3 cup sugar
1/2 cup cornmeal
2 tbsp. butter
1 cup milk, room temperature
Whipped cream for garnish
Chopped preserved ginger for garnish
In the top of a double boiler over boiling water, heat milk until bubbles form around the edge of the pan.
Stir in salt, molasses, ground ginger, and sugar; gradually stir in cornmeal.
Cook, stirring constantly, until mixture has thickened.
Remove from heat and stir in butter, then pour into a buttered 2-quart baking dish.
Set the baking dish in a large pan and fill the pan with boiling water to two-thirds the depth of the baking dish.
Bake, uncovered, in a 400°F oven.
After 45 minutes, stir in the warm milk; continue to bake for 45 minutes more.
Serve warm or cold.
The pudding is good topped with whipped cream and sprinkled with chopped preserved ginger.