Ingredients:

  • 3 cups Whole Milk (full-fat)
  • 1/2 cup Heavy Cream
  • 1/2 cup Yellow Cornmeal (medium grind)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Dark Molasses (not blackstrap)
  • 4 Tbsp Unsalted Butter, cubed
  • 1 Large Egg, lightly beaten
  • 1/2 tsp Kosher Salt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • A small pinch of Ground Cloves (optional)

Instructions:

  1. Prepare the Oven and Dish: Preheat oven to 325°F (160°C). Generously grease the 2-quart baking dish with butter. Set aside the large roasting pan for the water bath.
  2. Scald the Milk: In a medium, heavy-bottomed saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is simmering gently around the edges (do not boil). Remove from heat immediately.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together the cornmeal, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Create the Base Slurry: Slowly whisk about 1 cup (240 ml) of the hot milk mixture into the dry ingredients until smooth. This prevents lumps.
  5. Cook the Pudding: Pour the cornmeal slurry back into the remaining milk in the saucepan. Return to medium-low heat. Cook, stirring constantly and scraping the bottom, until the mixture thickens significantly, resembling a thin porridge or gravy (about 5–7 minutes). It should coat the back of a spoon.
  6. Temper the Remaining Ingredients: Remove the pan from the heat. Stir in the molasses and the cubed cold butter until completely melted.
  7. Bind the Custard: Allow the mixture to cool for 5 minutes. Then, whisk in the lightly beaten egg until fully incorporated.
  8. Setup the Water Bath (Bain-Marie): Pour the pudding mixture into the prepared baking dish. Place the dish inside the larger roasting pan.
  9. Fill the Bath: Carefully place the roasting pan on the middle rack of the oven. Pour boiling water into the roasting pan until the water reaches halfway up the sides of the pudding dish.
  10. Slow Bake: Bake for 1 hour 45 minutes to 2 hours.
  11. Check for Doneness: The pudding is ready when the edges are set and slightly darker, but the very centre still has a gentle wobble. A skewer inserted near the edge should come out mostly clean.
  12. Cool and Rest: Carefully remove the baking dish from the water bath (use gloves!). Let the pudding rest on a wire rack for at least 15 minutes before serving. It will firm up considerably as it cools.