plimoth plantation's slow-cooker indian pudding
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.
prep time
15 Min
cook time
2 Hr
method
Slow Cooker Crock Pot
yield
2-3 serving(s)
Ingredients
- 3 cups whole milk
- 1/2 cup cornmeal
- 1/2 teaspoon table salt
- 2 tablespoons unsalted butter, plus extra for greasing cooker
- 2 large eggs
- 1/3 cup molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup dried cranberries (optional) not to me ~
- GARNISH: ICE CREAM, OR WHIPPED CREAM, OR LIGHT CREAM
How To Make plimoth plantation's slow-cooker indian pudding
-
Step 1Grease inside of your slow cooker with butter and preheat on high for 15 minutes.
-
Step 2In 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.
-
Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Tag:
#Healthy
Keyword:
#Ginger
Keyword:
#molasses
Keyword:
#cinnamon
Keyword:
#cranberries
Keyword:
#cornmeal
Ingredient:
Dairy
Method:
Slow Cooker Crock Pot
Culture:
American
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