Indian pudding

1. I devised this recipe based on an old one from a cookbook that my mother had - but I changed it enough to call it my own. A friend told me that Indian Pudding was part of his traditional holiday meal. I never heard of it, but was intrigued. It's so simple, just take a bit of time. I love puddings (the American useage of the term) and corn (polenta, grits, mush) so this was just a dessert version. The long slow cooking transforms the simple ingredients to a silky consistency with areas that brown and crisp a bit. If you use the spices, you might think it's made or squash or pumpkin as these are some of the spices used for cooking it, but it's just corn meal. I've yet to add the apples but this also sounds good.

2. Instructions - Put cornmeal in a large saucepan and lightly toast on medium-low heat till you can smell it - don't brown. Add half the milk and heat slowly. When simmering cook till thickened - about 5 minutes. Add all but 2 cups of the rest of the milk. Heat to a simmer again. Add rest of milk and put in a buttered casserole dish (4 quart or larger). Put in a slow oven (325F). Bake for 3 hours. Part way through a crust may form, - I like this. But you may cut around the edges so it settles on the surface of the pudding. Serve warm or cold with hard sauce, ice cream, or just heavy cream. If not sweet enough you can sprinkle with sugar, brown sugar, or maple syrup. The original uses all molasses, but an old fashioned less strong kind rarely available anymore. If you can find it use it. British treacle would also work. Maple syrup or Sorghum syrup would also work well.