Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Milk 1/2 ts Dried ginger
1 c Maple Syrup 1/4 ts Ground nutmeg
1/4 c Butter 1 1/2 c Dried currants or raisins
2/3 c Cornmeal Ice Cream (optional)

Preheat oven to 300 degrees F. Butter a 2-qyart casserole. In a
saucepan, combine 3 cups of milk and the maple syrup over medium
heat. Heat until just boiling and add butter. In a separate bowl,
combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture
into hot milk. Reduce heat to low and cook until thickened, about 10
minutes. Fold in currants.

Spoon mixture into the casserole. Pour remaining milk over pudding;
do not stir. Bake pudding 2 1/2 hours or until all the milk has been
absorbed and top is golden brown. Serve warm and top with ice cream
if desired.

From "Spirit of The Harvest: North American Indian Cooking," by
Beverly Cox and Martin Jacobs.
Submitted By HILDE MOTT On 01-25-95

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