This one came to me via Robert Parker, the prolific author of the Spenser novels. I was reading another episode of the Spenser and Hawk sleuthing show and it was included as part of the ambiance in a fine Boston eatery. This makes 6-8 servings.
4 cups whole milk (2% worked fine too)
1/2 cup cornmeal
1/2 cup molasses
1/4 cup pure maple syrup
2 tablespoons unsalted butter, softened, plus more for baking dish
2 large eggs, beaten
1 teaspoon table salt
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/2 cup nuts of your choice ( I like pecans) or raisins (optional)
- Preheat the oven to 300° and butter a 1 1/2-quart baking dish or ramekins
- Bring milk to a simmer in a double boiler over high heat. Slowly add the cornmeal, whisking to combine.
- Continue to cook, whisking constantly, for 15 minutes ( Yeah I know .. a long time to whisk but it works this way).
- Slowly add molasses, then remove from heat. Add maple syrup and the rest of the ingredients and stir until smooth.
- Pour mixture into the prepared baking dish, or ramekins and bake until the pudding is set and the top is browned, about 2 hours.
Serve hot or cold, topped with vanilla ice cream or whipped cream.