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Easy Slow Cooker Indian Pudding

Easy Slow Cooker Indian Pudding
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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.

Slow Cooker Indian Pudding

Photo/Art by Aimee Seavey
Slow-Cooker Indian Pudding

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!

Making the pudding.

Photo/Art by Aimee Seavey
Making the pudding.

In truth, Indian Pudding wants to be in the slow cooker. It’s supposed to sit and simmer for a long time in the oven at a low temperature to achieve a smooth and creamy texture. If it’s rushed, or if the oven door keeps opening and closing, the cornmeal might not break down properly, and your pudding will be gritty. This is why the slow cooker is ideal for good Indian Pudding. With a little prep up front on the stove-top, you can then transfer the batter to the slow cooker for a nice long, slow bake.

Once mine was ready, I spooned a generous amount into a dessert bowl, but it wasn’t quite finished.

Indian Pudding

Photo/Art by Aimee Seavey
Indian Pudding

What it needed was in the freezer — a thick scoop of vanilla bean ice cream.

Just add ice cream!

Photo/Art by Aimee Seavey
Just add ice cream!

Placed on top of the hot pudding, the ice cream melts and combines with the pudding to form a caramel-colored sauce.For me, this sauce is the very best part of the whole Indian Pudding experience.

Melty and spicy pudding perfection.

Photo/Art by Aimee Seavey
Melty and spicy pudding perfection.

Mmmm. As I am fond of saying, this is a dish that’s not going to win any beauty contests, but that doesn’t make it any less delicious!

Slow Cooker Indian Pudding

Photo/Art by Aimee Seavey
Nothing left to do but dig in.

Dessert (or sometimes breakfast) of colonial champions!

I’m so glad to now have an easy slow cooker Indian Pudding recipe that I can have baking away while dinner is cooking, I’m at work, or out doing holiday errands. Coming home to this is like coming home to the most vintage of New England comfort food.

Try it this holiday season or winter and see for yourself, then let us know what you think!

Easy Slow Cooker Indian Pudding Recipe Links
View and print the recipe for Easy Slow Cooker Indian Pudding.
Save Easy Slow Cooker Indian Pudding to your Recipe Box.

Want more Indian Pudding? Check out “Encyclopedia of Fall: I is for Indian Pudding” from Yankee’s recent “Foliage A-Z” feature from September/October 2012.

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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2 Responses to Easy Slow Cooker Indian Pudding

  1. Brenda Darroch November 13, 2012 at 6:44 pm #

    Yum!!!

  2. Gail November 15, 2012 at 11:35 pm #

    I made this for Thanksgiving last year, it was fabulous

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