Jessica Lapp’s Maple Pudding

4          cups                 milk, divided

3          ounces             cornmeal

3          ounces             light brown sugar

½         cup                  pure maple syrup

1          teaspoon          salt

2          ounces             butter

½         teaspoon          nutmeg

1          teaspoon          cinnamon

1          cup                  half and half

4          ounces             dark raisins

Preheat oven to 350º

Combine brown sugar, salt, butter, nutmeg and cinnamon.

Combine 2 cups of the milk and the cornmeal in a large saucepan and bring to a boil, stirring constantly.  Boil for 3 minuets, stirring constantly.

Reduce heat and stir sugar/spice mixture into cornmeal along with maple syrup until no lumps remain.

Add remaining milk and half and half in a slow steady stream stirring to combine until no lumps remain.

Add raisins and heat until mixture almost comes to a boil.

Pour into a 6 cup glass baking dish.

Place baking dish into a larger pan and pour boiling water about halfway up the sides of the pudding.

Bake 1 ½ hours stirring every 30 minutes.

Remove from the water bath and place on a wire cooling rack.  Stir once more and let cool to room temperature.