With its delightful contrasts of warm spicy pudding and cold vanilla ice cream, this version of an American classic is the ultimate comfort dessert. Homey as it is, though, it looks elegant when served in stemmed bowls. This version is soft, light and altogether tempting.
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup molasses
- 1/4 cup dark brown sugar
- 1/3 cup cornmeal
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 pint vanilla ice cream
Heat the oven to 350 degrees F.
In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
In a medium bowl, whisk together the cornmeal, ginger, cinnamon and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8 inch baking dish. The batter will be thin and shallow.
Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350 degree F oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.
Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
619 calories; 34g total fat; 127mg cholesterol; 301mg sodium; 74g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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