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Indian Pudding

2 cups whole milk
1/3 cup yellow corn meal stone ground if possible
1/4 cup pure maple syrup
1/2 cup black molasses
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp vanilla
1 egg
2 tablespoons butter

Scald 1 1/2 cups of the milk and the butter over medium heat or in
a double boiler. Mix everything else in a large bowl until everything
is well blended then add to scalded milk. Keep on heat and stir
occasionaly if in double boiler or constantly if on direct heat
until mixture begins to thicken to the consistency of hot pudding.
Pour into greased caserole dish and bake in a 350 degree F oven
for 30 to 45 minutes or until top is dry and breadlike. Remove
from oven and allow to cool for 30 minutes, serve warm with vanilla
ice cream on top.

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