Indian Pudding

Indian Pudding

4 c. milk
1 c. maple syrup
¼ c. butter
2/3 c. cornmeal
½ t. ginger
½ t. cinnamon
¼ t. nutmeg
1 c. raisins

In a saucepan over medium heat combine 3 cups milk and maple syrup. Heat until just boiling and then add the butter.

In a bowl, combine the cornmeal and the spices. Gradually stir cornmeal mixture into the hot milk. Reduce heat to low and cook, stirring frequently, until thickened, about 10 minutes. Fold in raisins.

Spoon mixture into a buttered 2-quart casserole. Pour remaining 1 cup milk over pudding. Do not stir.

Bake 2 ½ hours in a slow oven (300°) until all the milk has been absorbed and the top is golden brown. Serve warm. Serves 8.

Per serving: 320 calories, 6 grams protein, 8 grams fat, 5 grams saturated fat, 58 grams carbohydrates, 2 grams fiber, 24 milligrams cholesterol, 107 milligrams sodium.



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