There’s nothing like elaborate desserts, strong tasting desserts, desserts stuffed full of fruit, rich chocolate, and cream. However, desserts that aren’t like that are nice too. Rice or semolina puddings come to mind. Things that are gentle, mild, soothing and deeply satisfying. I would put this in that category.
This is technically an ‘indian pudding’, of the kind popular in the states. However, having never tasted a real one (they aren’t made in New Zealand), and not having molasses, I’m loath to call it that. Instead, I’ll just explain that it is like a semolina pudding, but a bit sweeter and spicier. Unlike most of the indian pudding recipes I’ve read, it is very simple. A perfect pudding for a cold night.
Cornmeal Pudding (serves 4)
1/2 cup corn meal/flour (coarse)
4 cups whole milk
2 tablespoons brown sugar
2 tablespoons golden syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Bring the corn meal/four and milk to the boil in a large pan. As it starts to thicken, add the other ingredients. Taste, and adjust if necessary. Cook on low for about 5-10 minutes, or until veyr thick. Turn off, and allow to cool, stirring regularly to prevent lumps from forming. Serve warm or cold.