Indian Hasty Pudding
3/4 cup yellow cornmeal 4 cups milk 1/2 cup maple syrup 1/4 cup molasses 2 eggs, beaten 2 tablespoons butter, melted 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 cup milk
Heat 4 cups milk in the top of a double boiler until tiny bubbles begin to form around the edges.
Whisk in cornmeal gradually and continue cooking, stirring often, until mixture begins to thicken, about 20 minutes.
Preheat oven to 300°F.
Butter a 2 quart casserole dish.
Combine maple syrup, molasses, 2 beaten eggs, melted butter, salt, cinnamon and ginger. Stir into the hot cornmeal mixture. Transfer to the baking dish.
Pour 1/2 cup cold milk over the top; do not stir.
Bake 2 hours. Serve while still warm with whipped cream and berries.