Indian Pudding

INDIAN PUDDING

2/3 cup cornmeal 1/4 tsp. Salt
1/2 tsp. ground ginger 1/4 tsp. nutmeg
4 cups milk or soy milk 6 Tbs. Maple syrup
2 Tbs. Hazelnut butter 2/3 cup raisins or currents

Mix dry ingredients, heat milk to boiling and add maple syrup. Gradually add dry mixture, stirring constantly. Reduce heat and stir about 10 minutes, until thick and smooth.
Beat in hazel butter and dried fruit. Dates are good, too. Put mixture in lightly oiled casserole dish. Pour remaining one cup of milk on top. Bake at 275 degrees for about 2 ½ hours, until lightly browned. Serve warm. Whipped cream?
-Adapted from Vegetarian Times Cookbook

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*2/3 cup cornmeal*	*1/4 tsp. Salt*
*1/2 tsp. ground ginger*	*1/4 tsp. nutmeg*
*4 cups milk or soy milk*	*6 Tbs. Maple syrup*
*2 Tbs. Hazelnut butter*	*2/3 cup raisins or currents*
Mix dry ingredients, heat milk to boiling and add maple syrup. Gradually add dry mixture, stirring constantly. Reduce heat and stir about 10 minutes, until thick and smooth. Beat in hazel butter and dried fruit. Dates are good, too. Put mixture in lightly oiled casserole dish. Pour remaining one cup of milk on top. Bake at 275 degrees for about 2 ½ hours, until lightly browned. Serve warm. Whipped cream? -Adapted from Vegetarian Times Cookbook