References to Indian Pudding date back to the very start of American history, when colonists were introduced to cornmeal by Native Americans. It also happens to be delicious; rich and creamy, with a satisfying texture from the cornmeal. Top it with a dollop of vanilla ice cream and some RunamokCinnamon + Vanilla Infused Maple Syrup and you will have a new family favorite.
In a medium-large pot, scald the milk and then add the butter. Stir until melted. In a separate bowl, mix together the cornmeal, flour, molasses and salt. Slowly add the milk and butter to the flour mixture, stirring constantly. If you add it too quickly, clumps will form that are difficult to get rid of. Once all of the liquid is added, return the mixture to the pot and cook an additional 2-3 minutes.
In a separate bowl, whisk the eggs, sugar, cinnamon and nutmeg together. Add a little of the hot milk and cornmeal mixture to temper the eggs and stir then pour all of the egg mixture into the large pot and heat just one minute more. Add raisins, if you are including them.
At this point you can choose your baking dish or dishes. The pudding cooks well in either a single large baking dish or several smaller ramekins for individual servings. The pudding does not expand very much, so assess how much batter you have and choose a wide vessel or vessels a few inches deep that will allow the pudding to come nearly to the top. Butter your dish or dishes well and fill with the pudding.
Bake for about 30 minutes, or until the pudding is set and slightly brown on top.
Serve warm with a scoop of vanilla ice cream on top and leave the Cinnamon + Vanilla Infused Maple Syrup on the table so guests can help themselves.
