Indian Pudding

I got this recipe from the waitress at Chequers restaurant, outside Burlington, Vermont. I can’t believe how simple it is.

Original version — restaurant quantity!

Scald 1-1/2 gallons of milk with 8 T butter.

Then mix together:

1 T cinnamon
1 T nutmeg
2 T ginger
1-1/2 C cornmeal
1-1/2 C sugar

Add the milk to the rest in a deep dish pan and stir in 3 C molasses (it will look way too thin, but that’s OK, the cornmeal expands a lot).

Bake, uncovered, stirring regularly (every 20 minutes or so) at 375 F for 1 to 1-1/2 hours until it thickens.

Smaller recipe (very important! do not bake it as long as the full recipe, or it WILL burn!):

1/2 gallon milk
2 T + 2 t butter
1 t cinnamon
1 t nutmeg
2 t ginger
1/2 C cornmeal
1/2 C sugar
1 C molasses

Even smaller…this is the version I make on my boat:

1 quart milk
1 T plus 1 t butter
1/2 t cinnamon
1/2 t nutmeg
1 t ginger
1/4 C cornmeal
1/4 C sugar
1/2 C molasses