Butter; for the baking dish
4 c (960 ml) whole milk
1 c (130 g) fine-ground yellow
1/2 c (120 ml) molasses
4 lg Eggs
1/2 c (100 g) sugar
1/2 c (80 g) raisins
1 ts (5 ml) vanilla extract
1/2 ts (1 g) ground ginger
Whipped cream or ice cream;
- for serving
Set oven @ 350ºF/175ºC. Butter a 2 quart baking dish.
In a large pot, warm milk over medium-high heat until
hot but not boiling. Whisk in cornmeal and molasses and
cook, whisking, 2 minutes. Reduce heat to medium-low.
Crack eggs into a medium bowl and lightly beat. Very
slowly add 1/2 cup of the hot cornmeal mixture to the
eggs, whisking constantly. Pour tempered egg mixture
into the pot, whisking constantly to keep eggs from
scrambling, and cook 3 minutes. Remove pot from heat.
Stir in sugar, raisins, vanilla and ginger. Pour mixture
into prepared pan, then place in a larger baking dish or
roasting pan. Transfer to oven and carefully pour water
into the larger dish until it comes about halfway up the
sides of the smaller baking dish.
Bake until pudding is set, but still jiggles slightly in
the center, 45 minutes to 1 hour. Serve warm, topped
with whipped cream or ice cream.