Ingredients:

  • 4 cups Whole Milk (Full-fat milk is essential for texture)
  • 4 Tbsp Unsalted Butter
  • 1 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/2 cup Fine Yellow Cornmeal (Must be fine grind)
  • 1/2 cup Dark Molasses (Robust flavour recommended)
  • 1/4 cup Granulated Sugar
  • 2 Large Eggs (Lightly beaten and room temperature)

Instructions:

  1. Preheat oven to a very low 300°F (150°C). Generously butter an 8-inch square baking dish. Prepare the bain-marie: place the buttered baking dish inside a large roasting pan.
  2. Scald the Milk: In a heavy-bottomed saucepan, combine the Whole Milk, Butter, Salt, Cinnamon, Ginger, and Nutmeg. Heat over medium heat until small bubbles form around the edge (steaming hot but not boiling). Remove from heat immediately.
  3. Incorporate Cornmeal: Slowly whisk the Fine Yellow Cornmeal into the hot milk mixture in a steady stream to prevent lumps.
  4. Cook to Thicken: Return the saucepan to low heat. Cook, stirring continuously with a spatula, for about 5 minutes, until the mixture has thickened considerably, resembling a thin porridge. Remove from heat.
  5. Cool Slightly: Let the cornmeal mixture cool off the heat for 5-10 minutes. This is crucial before tempering the eggs.
  6. Add Flavour: Stir in the Dark Molasses and Granulated Sugar until fully dissolved and evenly distributed.
  7. Temper the Eggs: In a separate bowl, lightly whisk the two Eggs. Slowly ladle about 1 cup of the warm cornmeal mixture into the eggs while whisking constantly. This brings the egg temperature up gradually.
  8. Combine: Pour the tempered egg mixture back into the main cornmeal mixture in the saucepan. Whisk gently until the batter is smooth and uniform.
  9. Set up the Bain-Marie: Pour the pudding batter into the prepared baking dish. Carefully place the roasting pan (containing the pudding dish) on the middle rack of the oven.
  10. Add Water: Pour boiling water into the roasting pan, ensuring the water level comes halfway up the sides of the pudding dish. Do this slowly to avoid splashing.
  11. Slow Bake: Bake for 1 hour at 300°F (150°C).
  12. Finish the Cook: Reduce the temperature slightly to 275°F (135°C) and continue baking for another 1 hour to 1 hour 15 minutes. The pudding is done when the edges are fully set but the centre still has a gentle wobble.
  13. Cool: Carefully remove the pudding dish from the water bath and place on a cooling rack for at least 30 minutes to allow the custard to finish setting. Serve warm or at room temperature, ideally with vanilla bean ice cream.