Although old-fashioned Indian Pudding is good all year round, it is especially good in winter, because it is hearty and spicy with nutmeg and cinnamon.
Traditionally made with milk, molasses, and corn meal, this recipe is different, but strictly New England, with maple syrup used instead of molasses. Maple Indian Pudding 3 sups milk 1/2 cup corn meal 2 eggs, lightly beaten 1/2 cup maple flavored syrup 2 tablespoons brown sugar 2 tablespoons brown sugar 2 tablespoons butter or margarine 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 ginger Dash of nutmeg
Combine milk and corn meal in 3-quart saucepan and mix well. Bring to a boil over medium-high heat. Reduce heat and cook about 5 minutes or until thickened, stirring frequently. Remove from heat. Stir small amount of corn meal mixture into eggs, then gradually stir eggs mixture into corn meal mixture.
Add remaining ingredients, mixing until well blended. Pour into greased 1 1/ 2-quart casserole and set into baking pan, then place into oven. Pour hot water around casserole to within 1 inch of top.
Bake at 300 degrees F. about 2 hours or until set. Let stand 30 minutes. Serve warm or cold, with whipped cream, ice cream, or hard sauce. Makes 6 servings.