plimouth plantation's slow-cooker indian pudding

Name: Plimouth Plantation's Slow-Cooker Indian Pudding
Cuisine: Indian
Ingredients: 3 cup(s) whole milk; 1/2 cup(s) cornmeal; 1/2 teaspoon(s) table salt; 2 tablespoon(s) unsalted butter, plus extra for greasing cooker; 2 large eggs; 1/3 cup(s) molasses; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) ginger; 1/2 cup(s) dried cranberries (optional)

review

Private Recipe by

Carol Junkins

@CarolAJ

Hanson, MA

This is an old recipe you can now make in your slow cooker with ease. Originated in Plymouth , Mass. Taken from Almanac Newsletters.

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method Slow Cooker Crock Pot

Ingredients For plimouth plantation's slow-cooker indian pudding

3 c

whole milk
1/2 c

cornmeal
1/2 tsp

table salt
2 Tbsp

unsalted butter, plus extra for greasing cooker
2 lg

eggs
1/3 c

molasses
1 tsp

cinnamon
1/2 tsp

ginger
1/2 c

dried cranberries (optional)

How To Make plimouth plantation's slow-cooker indian pudding

1
Grease the inside of your slow cooker with butter and preheat on high 15 minutes.

2
In a large, heavy bottomed 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 the burner and add butter.
3
In a medium-sized bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture into the pot. Stir in cranberries, if you like.
4
Spread batter into the slow cooker and cook on high 2-3 hours or low 6-8 hours. The center will be not quite set.
5
Scrape warm topped with ice cream, whipped cream, or light cream.
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