Indian Pudding - America’s Forgotten Dessert

INGREDIENTS

• 1 quart plus 1/2 cup (1 L plus 120 ml) milk, divided
• 1/2 cup (80 g) cornmeal
• 1 teaspoon salt
• 1/2 cup (180 g) molasses
• 1 1/2 teaspoons ground ginger or cinnamon
• Lightly whipped cream, for serving

DIRECTIONS

1. Preheat the oven to 300°F (150°C). Butter the bottom and sides of a 9x9 inch (23x23 cm) baking dish.
2. Scald 1 quart (1 L) of the milk by heating it in a saucepan or double boiler to 180°F (82°C), or until it just starts to have little bubbles, stirring frequently so that the milk doesn’t burn or form a skin on top.
3. While the milk heats, whisk the cornmeal and salt together in a bowl.
4. Once the milk hits 180°F (82°C) or starts to have little bubbles, reduce the heat to low and stir in the cornmeal and salt. Cook for 10 minutes, stirring constantly.
5. Stir in the molasses and cook and stir for another 2 minutes.
6. Stir in the ginger or cinnamon. If you’re using ginger, it’s best to sift it in so there are no clumps. Cook and stir for another minute or so, or until everything is nice and smooth.
7. Pour the batter into the prepared baking dish. Pour in the remaining 1/2 cup (120 ml) cold milk, and don’t stir it in.
8. Bake for 3 to 4 hours, then take it out of the oven and let it cool completely. Mine had a kind of film form on top, and I’m not entirely sure if this is as intended.
9. Once the pudding has cooled and firmed up a bit, scoop it into serving dishes, top with whipped cream, and serve it forth.