Indian Pudding for 8 Servings

Instructions:

1. Bring the milk and salt to a simmer over medium heat in a heavy-bottomed saucepan, ensuring it does not boil over.
2. Slowly whisk in the yellow cornmeal. Reduce heat to low and cook, stirring frequently for 10–15 minutes until the mixture thickens and smells nutty. Remove from heat.
3. In a separate bowl, stir together the molasses, brown sugar, cinnamon, ginger, and nutmeg until a thick, glossy paste forms.
4. Fold the molasses paste and softened butter into the warm cornmeal mixture until the color is a uniform, deep brown.
5. Whisk the eggs and vanilla in a small bowl. Slowly pour one ladle of the hot cornmeal mixture into the eggs while whisking constantly to temper them.
6. Pour the tempered egg mixture back into the main pot and stir until smooth. Fold in the raisins.
7. Pour the batter into a greased 2.5 quart shallow casserole dish. Tap the dish on the counter to release air bubbles.
8. Bake in a preheated oven at 250°F (120°C) for 2 to 2.5 hours until the edges are set and the center has a slight, uniform wobble.