Plimoth Plantation's Slow-Cooker Indian Pudding

By Cindy

Easy Slow Cooker Indian Pudding makes preparing and enjoying this classic New England dessert a snap with a recipe from Plimoth Plantation

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

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.

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.