Guest Author - Anita Burroughs

This is a quick and easy dessert that I make over and over, particularly when I am short on time. I love any dessert made with cornmeal, and this is a shortened version of a traditional New England Indian Pudding, which is normally baked in the oven. You can make this a lower fat dessert by using low fat milk and skipping the ice cream, but I can assure you that the vanilla ice cream is just fabulous. If you don't have an ice cream maker, just purchase some ice cream to add to the finished dessert if you like.

Here goes the recipe:

For the Indian pudding
2 1/2 cups milk (use low-fat (1 or 2%) milk or whole milk
1/3 cup cornmeal
1/3 cup molasses
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 tablespoon unsalted butter

For dried-fruit compote
1 cup apple cider
1/4 cup packed light brown sugar
1/4 cup water
2 tablespoons fresh lemon juice
1/2 cup dried apricots
1/2 cup pitted prunes
1/2 cup dried cranberries

To make the pudding:
In a heavy saucepan stir together the milk and cornmeal and bring to a simmer, stirring. I have a preference for a coarse cornmeal (I usually find this in the health food section of the grocery store), but you can also use traditional cornmeal such as the Quaker Oats brand. Stir in the molasses, ginger, cinnamon, and a pinch salt and simmer the mixture, stirring. Cook for 20-30 minutes, or until the mixture is quite thick; do not leave unattended. Add the butter, stirring until melted. Remove the pan from heat and cool the pudding for about twenty minutes, keeping the mixture covered. Serve the pudding the day you make it for the best results.

Now make the compote:
In a saucepan simmer the cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add the dried fruits and simmer 5 minutes more, or until the fruits are softened and plumped up. You can always substitute any dried fruit of your choosing, such as dried cherries, figs, raisins or currants.
Serve the pudding with some of the compote in a bowl, with iced cream if desired.

Here is my favorite vanilla ice cream recipe, which goes nicely with this dessert:

2 cups heavy cream
1 cup whole milk
¾ cup sugar
1/8 teaspoon salt
1 ½ teaspoon vanilla
2 large eggs

Combine the cream, milk, sugar and salt in a heavy sauce pan, along with the vanilla. (you can also use 3 vanilla beans, cut lengthwise and scraped into the milk mixture for a more intense flavor). Bring just to a boil, making sure to stir once in a while.

While the milk is on the stove, whisk the eggs in a large metal bowl. Add the hot cream mixture when it is ready in a slow stream, being sure to whisk constantly. Now pour the mixture back into the pan, and cook over low heat, stirring with a wooden spoon until the custard looks thick and coats the back of the spoon. Be sure not let the mixture boil.

Pour the custard through a fine sieve into a clean bowl, and discard the vanilla pods if you used these. Cool to room temperature, and then refrigerate the mixture covered for at least a few hours. You can also prepare this the day before you make the ice cream.

Now freeze the custard in an ice cream maker. Then transfer to a container and freeze until needed. I find this ice cream is best eaten within 1-4 days of making it.