Updated Monday, November 4th, 2013
Easy Slow Cooker Indian Pudding makes preparing and enjoying this classic New England dessert a snap with a recipe from Plimoth Plantation.
Want more? Learn more about this recipe for slow cooker Indian pudding!
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.
In this issue: Summer Off the Beaten Path
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