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cape cod indian pudding

souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

My childhood summer vacations were spent on Cape Cod. The history in that part of the country includes the history and customs of Native Americans that are indigenous to that part of Massachusetts. I first had Indian Pudding while vacationing there in the early 1960's. The dessert was not overly sweet and had the wonderful taste of dark molasses. I found this easy version of the traditional recipe many years ago. It always tastes so good during the cold and damp winter months. Topped with vanilla ice cream or whipped cream ..... it is truly one of my all time favorite desserts.

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yield 8 -10
prep time 10 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For cape cod indian pudding

  • 1
    3.4 ounce box instant butterscotch pudding
  • 1
    8.5 ounce box corn muffin mix
  • 3 1/2 c
    whole milk
  • 3 lg
    eggs, slightly beaten
  • 1/2 c
    dark molasses (not corn syrup)
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground ginger

How To Make cape cod indian pudding

  • 1
    Spray a 4-quart slow cooker with cooking spray. Set aside. (DO NOT use a slow cooker liner with this recipe.)
  • 2
    In a large bowl, combine the pudding mix, corn muffin mix and 3 1/2 cups of milk. Whisk together until thick, about 2-3 minutes. Set aside.
  • 3
    In a medium bowl, whisk together the eggs, molasses and spices. Stir into pudding mixture and mix well.
  • 4
    Transfer to prepared slow cooker.
  • 5
    Cover and cook on high for 1 hour. Turn slow cooker to low and stir.
  • 6
    Cover and continue cooking for 1 hour. Stir, cover and cook 1 hour more.
  • 7
    Serve warm topped with vanilla ice cream or slightly sweetened whipped cream
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