Indian Pudding

Directions

1. 1
   Combine 3 cups milk and maple syrup in saucepan and place over medium heat.
2. 2
   Heat until just boiling.
3. 3
   Add butter.
4. 4
   Combine cornmeal, ginger and nutmeg in separate bowl.
5. 5
   Gradually stir cornmeal mixture into hot milk.
6. 6
   Reduce heat to low and cook until thickened, about 10 minutes.
7. 7
   Fold in currants.
8. 8
   Spoon mixture into buttered 2-quart casserole.
9. 9
   Pour remaining 1 cup milk over pudding.
10. 10
    Do not stir.
11. 11
    Bake at 300° for 2 1/2 hours or until all the milk has been absorbed and top is golden brown.
12. 12
    Top with ice cream.