Nantucket Indian Pudding
Recipe type: Puddings and Custard
Serves: 8
  • 2/3 Cup cornmeal
  • 4 Cups milk
  • 1/2 Cup molasses
  • 4 Tablespoon butter
  • 1/4 Cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • vanilla ice cream
  1. Preheat oven to 350 F. Grease a shallow 1 1/2 qt glass baking dish.
  2. In a small bowl, combine cornmeal and 1 cup milk. In a large sauce pan, heat remaining 3 cups milk to boiling over high heat. Stir in the cornmeal mixture and bring back to boiling. Reduce heat to low and cook, stirring often to avoid lumps, for 20 minutes (mixture will be very thick). Remove saucepan from heat, stir in molasses, butter, sugar, ginger, cinnamon, salt, and nutmeg until blended. (cut butter into small lumps to aid blending).
  3. Pour batter into baking dish. Place baking dish in a roasting pan and place in oven. Carefully pour boiling water into broiling pan until it comes 1/2 way up the sides of the baking dish. Cover baking dish with foil and bake pudding for 1 hour. Remove foil and bake for 1 hour longer or until lightly browned and just set. Remove baking dish from broiling pan and allow to cool for 30 minutes.
  4. Serve warm with a good dollop of ice cream on top.
TIP: Mix batter and pour into baking dish up to 2 hours before baking, then pop into oven and let it cook while you enjoy your meal.

This baked pudding is also known as "hasty pudding".
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