“This hearty, old-fashioned dessert originated in New England. The reason I love this dessert is that it tastes like ‘gingerbread pudding!’ A scoop of good vanilla ice cream atop the warm pudding and you know it’s Christmastime.”
Serves 4
1 quart milk
2 1/2 sticks butter
1/3 cup cornmeal
1/2 cup sugar
½ teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
8 ounces molasses
3 eggs
Vanilla ice cream, for serving
Powdered sugar for dusting.
Grease a 9 X 11-inch baking dish. Preheat the oven to 350 degrees F.
Combine the milk, butter and cornmeal in a pot over medium heat. Cook the mixture until thick, about 12-15 minutes. Transfer the mixture to a mixing bowl and stir in the sugar, salt, cinnamon and ginger.
Mix the molasses and eggs together and stir into the cornmeal mixture. Pour the batter into the prepared pan and bake for 25-30 minutes or until slightly set.
Dust with powdered sugar and serve warm with ice cream.
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