Boil 2 cups of milk in the top of a double boiler. Stir in 1/3 c corn meal. Place these ingredients over boiling water and cook for 15 minutes. Stir in 1/2 c dark molasses and cook for 5 minutes. (You may use 1 c molasses and omit the sugar.) Remove from heat.
Stir in:
¼ c Butter
1 tsp Salt
1 tsp Ginger (or ½ tsp ginger and ½ tsp cinnamon)
2 Tbls Sugar
1 Well-beaten egg (optional)
½ c Raisins (optional)
Pour the batter into a well-greased baking dish. To have a soft center, you may pour a cup of milk over the top. Bake the pudding in a slow oven (325˚) from 1-1/2 to 2 hours. Serve the pudding hot with hard sauce or cream. It is a New England custom to serve it with vanilla ice cream.
8 servings