Recipe: Maybe that's Vermont's version...

of this old New England classic! Indian pudding always was the last course of the 'shore dinners' we enjoyed SO much in Rhode Island...lobster, steamers...clam cakes, chowder etc. I have to stop, my mouth is watering. The Colonists, with their wonderful resourcefulness created this dessert with what was available to them, native corn and from the trade with the West Indies molasses and spices. This recipe does not have maple syrup...but it IS Indian Pudding and it IS baked...perhaps you could substitute the maple syrup for the molasses and achieve the results you desire.

Indian Pudding
3 Cups milk
3 Tablespoons yellow corn meal
1/2 Cup dark molasses
1 Egg
1/2 Cup granulated sugar
1 Tablespoon butter, melted
1/2 Teaspoon ground ginger
1/2 Teaspoon ground cinnamon
1/4 Teaspoon salt

Preheat oven to 300 . Grease a 2 quart heat-proof dish. In a medium saucepan, bring the milk to a boil. Gradually stir in corn meal with a wire whisk. Cook, stirring constantly until slightly thickened. Stir in molasses and remove from heat. In a large bowl, beat the egg. Add sugar, butter, ginger, cinnamon and salt. Pour hot mixture into spice mixture, whisking rapidly until well blended. Pour mixture into prepared dish. Bake 1 hour or until a knife inserted in center comes out clean . Serve immediately, topped with hard sauce, whipped cream or ice cream. Makes 6 servings.