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Indian Pudding

Ingredients

3 cups milk
cup cornmeal
teaspoon salt
3 eggs
cup light brown sugar
⅓ cup molasses
2 tbsp. butter
teaspoon cinnamon
teaspoon allspice
teaspoon ginger


Method

Lightly grease slow cooker. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients.


Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into slow cooker and cook on high for 2 to 3 hours or low for 6 to 8 hours.

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