Plimoth Plantation's Slow-Cooker Indian Pudding

By sandiB2010

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

Details

Servings 1
Adapted from yankeemagazine.com

Preparation

Step 1

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.