Old Fashioned New England Indian Pudding

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This indian pudding is adapted from an olde concord christmas, a book from the concord museum in concord massachusetts. it's often made around thanksgiving and christmas here in new england, but i say it's good anytime!!

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Steps

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Scald the milk and butter in a large double boiler.

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Or heat the milk and butter for 5-6 minutes on high heat in the microwave , until it is boiling , then transfer it to a pot on the stove.

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Keep hot on medium heat.

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Preheat oven to 250.

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In a separate bowl , mix cornmeal , flour , and salt.

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Stir in molasses.

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Thin the mixture with about 1 / 2 cup of scalded milk , a few tablespoons at a time , then gradually add the mixture back to the large pot of scalded milk.

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Cook , stirring until thickened.

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Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs , whisking constantly.

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Add the egg mixture back in with the hot milk cornmeal mixture , stir to combine.

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Stir in the sugar and spices , until smooth.

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At this point , if the mixture is clumpy , you can run it through a blender to smooth it out.

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Stir in the raisins.

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Pour into a 2 1 / 2 quart shallow casserole dish.

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Bake for 2 hours at 250.

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Allow the pudding to cool about an hour to be at i.

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Ingredients

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milk, butter, yellow cornmeal, flour, salt, molasses, eggs, granulated sugar, cinnamon, nutmeg, golden raisin, whipped cream