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Indian Pudding Recipe

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This recipe for Indian Pudding, by , is from The Abbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Graham Abbott

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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-sized 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 (5-6 quarts) 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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