Indian Pudding

This is one of those old-fashioned puddings (from the Fannie Farmer cookbook), that you just can't rush. It has a wonderful nutty, almost gritty texture from the corn meal, and a distinct sweetness from the brown sugar and molasses. It's delicious on its own, or served with a nice big dollop of whipped cream. This pudding is definitely a keeper!
4 cups milk
1/2 cup yellow cornmeal
1/3 cup dark-brown sugar
1/3 cup granulated sugar
1/3 cup molasses
1 tsp salt
4 Tbsp butter
1/2 tsp ground ginger
1/2 tsp cinnamon

Preheat the oven to 275 degrees F. Gently heat 2 cups of milk, and then when it's quite hot pour it slowly over the cornmeal. Stir the mixture well and crush out any big lumps with the back of the spoon. 
Cook in a double boiler over simmering water for about ten minutes, until the mixture is creamy. Add the other  ingredients and mix well. Pour into a buttered 1 1/2 quart Pyrex baking dish, then pour the last 2 cups of milk over the top. Put the dish into a large pan of hot water and bake for 2 1/2 hours. 
This pudding is delicious on its own, or served with whipped cream.