Indian Pudding

Preheat the oven to 300 degrees.

Grease a 1 1/2 quart souffle mold or pie plate with 1 Tablespoon of butter, set aside. Heat 3 cups of half-and-half in a saucepan until it is close to a boil. Add the cornmeal and reduce the heat to low. Stir until the mixture thickens, about 5 minutes. Remove from the heat and add the remaining butter, molasses, maple syrup, salt, cinnamon, nutmeg, ginger and egg.

Pour into the prepared dish. Place in the oven and bake for 30 minutes. After 30 minutes, pour the remaining cup of cold half-and-half over the pudding and return to the oven. Cook for 1 1/2 hours to 1 3/4 hours until the top is brown and crisp. Serve warm with whipped cream or the following butterscotch cream.

Butterscotch cream:

In a heavy saucepan, heat the brown sugar, corn syrup, butter and salt. Cook until the sugar has dissolved and the mixture starts to bubble, about 5 minutes. Stir with a wooden spoon during the first 2 minutes but do not stir after that point. Remove the pan from the heat and very carefully add 1/2 cup of the cream. Let the sauce cool to room temperature. In a bowl combine the remaining cream (1 cup) and 1/3 cup of the butterscotch sauce. Beat on high until stiff peaks form, 2-3 minutes. Reserve the rest of the sauce to enjoy on any treat you like such as ice cream. And top your pudding with the beaten cream/butterscotch topping. Enjoy!