Maggie's Farm

A friend tells me that this was James J. Hill's signature dessert. 

4 eggs
2 cups milk
1 ½ cups sugar
1 tsp ginger
1 cup molasses
½ tsp cinnamon
½ cup butter melted
1 lb loaf of stale white bread, grated

Preheat oven to 350. Butter 9” x 13” baking dish thoroughly and set aside. In a large mixing bowl, beat eggs until light lemon color. Continue beating and gradually add milk, sugar, ginger, molasses, cinnamon and melted butter. Mix well. Add grated bread and stir until well mixed. Pour mixture into buttered baking dish and place dish in oven. Bake one hour, or until knife inserted in the center comes out clean. Spoon pudding into a serving dish and top with butterscotch sauce.

Butterscotch Sauce

4 tbsp. cornstarch
½ cup cold water
1 tbsp. sugar
2 ½ cups water
1 ¾ cup sugar
1 heaping tsp. powdered cocoa
5 drops vanilla extract
4 tbsp. butter

Dissolve cornstarch in cold water and set aside. In saucepan over medium heat, melt 1 tablespoon of sugar until browned to a golden color. Add water and remaining sugar. Bring to a boil and continue to boil for three minutes. Add cocoa, vanilla extract and butter. Stir to mix and simmer to a glaze. Slowly add cornstarch to boiling liquid and simmer until thickened.