Aunt Bene's Indian Pudding (Recipe)

Ingredients

3 cups milk

1/3 cup molasses

1/4 cup yellow cornmeal

1 egg, beaten

1/2 cup sugar

1 tablespoon butter or margarine

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Whipped cream

Ground nutmeg

Steps

1. Preheat the oven to 300°.

2. In a large saucepan, heat the milk until nearly bubbly. (do not boil.)

3. In a small bowl, stir together the molasses and cornmeal.  Carefully stir the molasses-cornmeal mixture into the hot milk.  Cook, stirring constantly, over medium heat for 5 to 10 minutes or until the mixture is slightly thickened.  Remove from heat.

4. Gradually stir about 1 cup of the hot mixture into the beaten eggs.  Return all of the egg mixture to the saucepan.  Stir in the sugar, butter or margarine, ginger, cinnamon and salt.  Mix thoroughly.

5. Divide the mixture among 6 individual casseroles or six 6-ounce custard cups.

6. Bake in the 300° oven for 30 to 45 minutes or until bubbly around the edges.  Serve warm or cool; dollop with whipped cream and a sprinkle of nutmeg.

Tips:

Unlike some baked custard desserts, this pudding doesn't need to put in a pan of water for baking.  However, placing the individual casseroles in a 15x12x2-inch baking pan makes it easier to put them in and remove them from oven.

This recipe is lower in fat than many other baked pudding or custards because it contains fewer eggs.  You can lower the fat content even further by using low-fat milk.