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On top of a double boiler set over simmering water, heat half of the milk, to just below boiling point, until bubbles form around the edge of the pan. In a bowl whisk together the cornmeal and the cider, and stir the mixture into the scalded milk. Cook the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened (the mixture may appear slightly curdled). Remove the pan from heat, whisk in the egg, brown sugar, cinnamon, salt, butter, and raisins, and pour the mixture into a buttered 13-by 9-inch baking pan. Whisk in the remaining milk and bake the pudding in a preheated oven, at 325°F for 1 hour. Serve the pudding warm with ice cream.
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