BAKING FOR EASTER (3).

BAKED SPICED PUDDING....2 tbs of sultanas/ raisins, 5 tbs of polents, 350 ml of milk, 4 tbs of molasses, 2 tbs of soft brown sugar, 1 dsp of salt, 30 gm of butter/ marg, 1 dsp of ground ginger, 1/2 tsp of ground cinna,on, 1/2 tsp of ground nutmeg, 2 eggs , lightly beaten. Preheat your oven to 160 deg C. Liberally grease a 900ml/ 1 litre ovenproof dish, you will also need a larger roasting pan that will hold the ovenprrof dish. In a small bowl mix the dried fruit with 1 tbs of the polenta, set aside. Place the milk and molasses in a medium / large saucepan over a medium heat until the molasses has dissolved. Add the sugar and salt and continue to stir until the sugar has dissolved. Sprinkle over the remaining polenta and bring to the boil, stirring constantly. Reduce the heat and continue to stir until thickened. Remove the saucepan from the heat, add the butter/ marg, ginger, cinnamon, and nutmeg, continue to stir until the butter. marg has melted. Now add the eggs and stir in the coated dried fruit. Por the pudding mixture into the greased ovenproof dish. Place the dish in the roasting pan and pour in enough water to come halfway up the side of the dish. Place the dish in the preheated oven and bake uncovered for 2 hours or until the pudding is set. Test with a skewer inserted comes out clean. Serve immmeately with ice cream.