Maple Spice Indian Pudding
|Light molasses||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
In a heavy medium-size pan, combine molasses, syrup, and 3 cups of the milk.
Place over medium heat and cook, stirring occasionally, until mixture is steaming (8 to 10 minutes); do not boil.
Meanwhile, in a small bowl, mix cornmeal, sugar, salt, cinnamon, nutmeg, and ginger.
Stir cornmeal mixture into milk mixture; reduce heat to low.
Cook, stirring often, until mixture thickens and bubbles vigorously (6 to 8 minutes).
Stir in butter.
Pour cornmeal mixture into a greased 3- to 4-quart electric slow cooker; then pour remaining 1 cup milk over cornmeal mixture.
Cover and cook at low setting until pudding is shiny on top and set in center (8 to 9 hours).
Serve with whipped cream or ice cream, if desired.