Indian Pudding is a sweet corn meal pudding that is baked at a low temperature for hours. It is a traditional dessert in New England.
2 cups milk
2 cups cream
1/2 cup corn meal
1/2 cup brown sugar
1/2 cup maple syrup OR dark molasses
1 tbsp butter
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp nutmeg
1 pinch ground clove
1/8 tsp baking soda
2 eggs, beaten
Optional: 1/2 cup dried fruit, such as raisins or cranberries.
Heat the milk and cream until almost boiling, stirring frequently to prevent burning. Slowly add in the corn meal, and bring to a boil while stirring briskly.Lower heat, and simmer, while stirring, until thickened. Remove from heat.
Add in all the other ingredients, except the eggs. Stir well.
Temper the eggs by whisking in a very small amount of the hot corn meal mixture, then a little more, and a little more until the eggs are hot - then mix the eggs into the corn meal mixture, stirring very well.
Pour into a buttered baking dish. Bake at 325F for around two hours. Allow to set for 30 minutes before serving. Indian pudding can be topped with sweet cream or whipped cream, maple syrup, or ice cream.