Plimoth Plantation's Slow-Cooker Indian Pudding

Carol Junkins

By
@CarolAJ

On a cold winter day this hits the spot! I love molasses anything so always liked this ! Enjoy, oh yea it also has cranberries in it! yea


Not my picture ~
Original recipe from Yankee Magazine.


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Rating:

Comments:

Serves:

2-3

Prep:

15 Min

Cook:

2 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3 c
whole milk
1/2 c
cornmeal
1/2 tsp
table salt
2 Tbsp
unsalted butter, plus extra for greasing cooker
2 large
eggs
1/3 c
molasses
1 tsp
cinnamon
1/2 tsp
ginger
1/2 c
dried cranberries (optional) not to me ~

GARNISH: ICE CREAM, OR WHIPPED CREAM, OR LIGHT CREAM

Directions Step-By-Step

1
Grease inside of your slow cooker with butter and preheat on high for 15 minutes.
2
In a large heavy-bottom pot, whisk together milk, cornmeal, and salt and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from burner and add butter.

In a medium size bowl, combine eggs, molasses, and spices.
3
Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.

Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6-8 hours.
The center will be not quite set.
Serve warm topped with ice cream, whipped cream, or light cream.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy