Plimoth Plantation's Slow-Cooker Indian Pudding

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Plimoth Plantation's Slow-Cooker Indian Pudding

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.

Printable Recipe Card

About Plimoth Plantation's Slow-Cooker Indian Pudding

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



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