1. Heat the oven to 300°F (150°C). Butter a 2-quart (1.9 L) baking dish (a deep 8-inch / 20 cm square or equivalent).
2. Scald the milk (a technique in which milk is heated over medium heat to just below a simmer, approximately 180°F / 82°C, until small bubbles form around the edges and steam rises — do not boil). Remove from heat.
3. Pour the hot scalded milk over the cerealine in a large bowl, stirring to combine.
4. Add the molasses, salt, and butter to the cerealine-milk mixture and stir until the butter is melted and all ingredients are evenly incorporated.
5. Pour the mixture into the prepared buttered baking dish.
6. Bake at 300°F (150°C) for 55–65 minutes, until the pudding is set at the edges and only slightly jiggly at the center, the top is deep golden-brown, and a knife inserted 1 inch (2.5 cm) from the edge comes out clean.
7. Serve warm, directly from the dish, with heavy cream poured alongside or over the top.
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