Plimoth Plantation's Slow-Cooker Indian Pudding
Not my picture ~
Original recipe from Yankee Magazine.
3 cwhole milk
1/2 tsptable salt
2 Tbspunsalted butter, plus extra for greasing cooker
1/2 cdried cranberries (optional) not to me ~
GARNISH: ICE CREAM, OR WHIPPED CREAM, OR LIGHT CREAM
How to Make Plimoth Plantation's Slow-Cooker Indian Pudding
- Grease inside of your slow cooker with butter and preheat on high for 15 minutes.
- 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.
- 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.