Baked Indian Pudding Recipe
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Baked Indian Pudding

3 cups whole milk
1/2 cup cornmeal
1/2 cup molasses
1/4 cup butter or margarine
1 egg, beaten
1/4 cup granulated sugar
1/4 teaspoon salt
Dash of cinnamon and ginger

Preheat oven to 300 degrees F.

In a saucepan, mix milk and molasses. Stir in cornmeal.

Cook over medium heat and stir until thickened (about 10 minutes). Remove from heat and add butter.

In a separate bowl, mix egg, sugar, salt and spices to taste. Add 1/2 cup of hot mixture to egg-sugar mixture. Stir, then add egg-sugar mix to hot mix. Stir again.

Pour into a 1-quart casserole dish and set in a bed of water.

Bake for about 1 1/2 hours. The top will spring to the touch when done.

Serve with Lemon Sauce.

Lemon Sauce
1/2 cup butter
3/8 cup granulated sugar
2 eggs, beaten
2 tablespoons lemon juice
1 teaspoon ground nutmeg
1/2 cup hot water

Melt butter and mix with sugar. Beat in egg and lemon juice. Mix in nutmeg and pour hot water over all and blend. Place over a double boiler and cook over low heat. When thickened, remove from heat and serve. A tablespoon or two of brandy can be blended in easily before serving, if desired.

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