Easy Slow Cooker Indian Pudding
Last edited Tue Nov 18, 2014, 05:20 PM - Edit history (1)
Yankee Magazine
For me, nothing smells and tastes like fall more than a warm bowl of Indian Pudding topped with a creamy, melty scoop of vanilla ice cream. It’s a classic New England dessert made from cornmeal, milk, molasses and spices that are baked in the oven until set, but the method is tricky enough that most folks look for their Indian Pudding in restaurants rather than at home.
Well, those days are officially over. Thanks to the colonial-era experts at Plimoth Plantation, we now have a trusty Indian Pudding recipe that you can make right in your slow cooker!
Recipe:
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)
•Garnish: ice cream, whipped cream, or light cream
Instructions:
Grease the inside of your slow cooker with butter and preheat on high 15 minutes.
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.
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 to 8 hours. The center will be not quite set.
Serve warm topped with ice cream, whipped cream, or light cream.
http://www.yankeemagazine.com/recipe/plimoth-plantations-slow-cooker-indian-pudding
It ain't Thanksgiving in New England without Indian Pudding. Yummmmmmmm
Anyone else love this stuff?
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