Indian Pudding

Bring milk to a rolling boil and add grits. Cook for 15 to 18 minutes while continuously stirring. Do not stop stirring as the milk and grits will burn.

Add molasses and continue to cook for another few minutes.

Take off heat and add everything except the eggs. Mix well. Allow the mixture to cool a bit and then add the eggs. (Adding the eggs to a hot mixture will result in scrambled eggs in your pudding.)

Preheat oven to 325ºF. Grease a 5-quart capacity baking dish or Dutch oven. Pour mixture into dish and bake for 2½ hours or until set.

Serve with whipped cream or ice cream.