Gray’s Grist Mill Indian Pudding Recipe

Indian Pudding
2 1⁄2 tablespoons unsalted butter
3 cups milk
5 Tablespoons johnnycake meal
1/3 cup molasses
1/3 cup maple syrup
1⁄4 teaspoon salt
1⁄4 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1 egg beaten
1 cup cold milk
Heavy or light cream for serving
Preheat the oven to 300 degrees.
Grease a 1 1⁄2 quart baking dish with 1 tablespoon of the butter; set aside.
Heat 3 cups of milk in a saucepan until it is close to a boil.
Add the cornmeal and reduce heat to low. Stir until the mixture thickens
(about 5 minutes).
Remove from the heat and add the remaining butter, the molasses, maple
syrup, salt, cinnamon, ginger and egg.
Pour into buttered mold or dish.
Place in the preheated oven and bake for 30 minutes.
Pour the cold milk over the pudding and return to the oven.
Cook for 1 hour and 30 minutes to 1 hour 45 minutes more or until the top
is brown and crisp. Serve hot with cream. Serves 6 to 8 people.