Indian Pudding - it's so delicious!

Ingredients

• 2 eggs


• 4 cups whole milk


• ½ cup corn meal


• 2 tablespoons butter


• ½ cup molasses


• ¼ cup maple syrup


• ¼ cup brown sugar


• 1 teaspoon salt


• ½ teaspoon cinnamon


• ½ teaspoon dry ginger


• ¼ teaspoon allspice


• pinch of nutmeg


• 2/3 cup golden raisins


• ½ teaspoon vanilla extract


• 1 tablespoon butter to grease the pan


• Vanilla ice cream for serving (optional but highly recommended)

Instructions

1. Preheat oven to 325 degrees.


2. Beat eggs in a small bowl and set aside.


3. In a 6 quart pot, heat milk to hot, do not boil. Slowly add in corn meal and whisk continually until all of the corn meal is added. Cook for 10 minutes on a low simmer, stirring occasionally. Be careful that it does not stick and burn to the bottom of the pan.


4. Remove from heat and add all other ingredients except the beaten eggs. Mix to combine.


5. Temper the eggs by slowly adding some of the hot pudding a little at a time to the eggs, stirring as you go (about a cup total). Then add the egg mixture to the pot and stir.


6. Pour mixture into a buttered casserole dish and place the casserole dish in a water bath. Bake for about one hour and 30 minutes. Pudding should be set up and somewhat firm. If the center is a bit loose, that is OK.


7. Let the pudding rest for 15 minutes, then serve hot with a scoop of vanilla ice cream.