Free Online Recipes

Ingredients:

• Ice cream:
  • 1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
  • 1 1/2 teaspoons ground nutmeg
• Pudding:
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 2 tablespoons, 1/4 stick, unsalted butter
• 2 large eggs
• 1/2 cup mild-flavored light molasses
• 2 tablespoons packed golden brown sugar
• 2 tablespoons sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup dark or golden raisins

Directions:

• Ice cream:
  • Stir ice cream and nutmeg in medium bowl to blend.
  • Cover with foil and freeze.
  • Can be prepared 3 days ahead. Keep frozen.
• Preheat oven to 300 F. Butter 8×8x2-inch glass baking dish.
• Combine cornmeal and salt in heavy medium saucepan.
• Gradually whisk in 21/2 cups milk.
• Whisk over medium heat until mixture boils.
• Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes.
• Whisk in butter. Remove from heat.
• Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl.
• Gradually whisk in hot cornmeal mixture. Stir in raisins.
• Pour pudding into prepared baking dish.
• Pour remaining 1/2 cup milk over pudding. Do not mix into pudding.
• Place pudding dish in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
• Bake pudding until just set, about 1 hour 30 minutes.
• Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes.
• Spoon warm pudding into shallow bowls. Top with scoop of ice cream.