Indian pudding

3 cups milk

3T butter (omitted from the Saveur website, from which I copied this -- apparently they miscopied someone else!)

3⁄4 cup yellow cornmeal

1 1⁄4 cups molasses

1⁄4 cup flour

1 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. salt

1 egg, lightly beaten

Vanilla ice cream

Instructions

Heat oven to 350°. Butter an 8" × 8" baking dish with 1 tsp. of the butter; set aside. Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes. Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.

Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly; transfer to prepared baking dish. Pour remaining milk evenly over batter and bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.) Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.

Can be made in a 9 x 13 version as well. Hint: put the cornmeal mixture in the large mixing bowl of the mixmaster, and the molasses in the small one, and use the mixmaster instead of whisking.

5 cups milk

4T butter

1 1/2 cup yellow cornmeal

2 1⁄2 cups molasses

1⁄2 cup flour

2 tsp. ground cinnamon

2 tsp. ground ginger

2 tsp. salt

2 eggs, lightly beaten

Heat oven to 350. Butter a 9 x 13 dish. Heat

4 c milk

4 c water

in a large pot and bring it to a boil. Whisk in

1 1/2 c cornmeal

and reduce heat to medium. Whisk constantly for 12-14 minutes until very thick. Remove from heat and whisk in

3T butter

Set aside to cool a little.

Whisk together

2 1/2 c molasses (could be reduced to 2c with no harm done!)

1/2 c flour

2 t ground cinnamon

2 t ground ginger

2 t salt

2 lightly beaten eggs

in a large bowl. Pour into cornmeal bowl, whisking constantly. Pour into the buttered baking disk.

Pour

1 c milk

evenly over batter and bake, rotating once, until pudding is set but still soft, and a skin has formed on the top, about 1.5 hours (but start with 1 hour). Cool to room temperature.