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Plimoth Plantation's Slow-Cooker Indian Pudding

by
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!
Plimoth Plantation's Slow-Cooker Indian Pudding
Photo/Art by Aimee Seavey

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

Instructions:

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.
Updated Monday, November 4th, 2013
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11 Responses to Plimoth Plantation’s Slow-Cooker Indian Pudding

  1. Marthalie Thurston November 14, 2012 at 8:03 am #

    Halleluiah! @ long last NO lumps. Smooooth and creamy. Thank you so very much.
    A very Blessed Thanksgiving to all
    Marthalie & Sachem Piper in Vermont

  2. Anonymous November 27, 2012 at 10:33 am #

    I made this slow cooker Indian Pudding for Thanksgiving this year and it was met with rave reviews. My uncle said it was perfect — not too sweet and just like he remembered it. Will definitely make this recipe again!

  3. Anonymous December 2, 2012 at 1:29 pm #

    This is wonderful to make ahead of time on Thanksgiving morning and it will be ready for a dessert. It is fairly easy to assemble, and the flavors melding together make it delicious. It is so good with vanilla ice cream or whipped cream.

  4. Anonymous February 20, 2013 at 12:02 pm #

    I appreciate the people giving their reviews – this was encouraging to me to try this..my family and friends just loved it and wolfed it down – served with a good vanilla ice cream/ will be on my to do list for my Thanksgiving meal.

  5. Anne April 19, 2013 at 8:27 am #

    My grandmother used to make Indian pudding in an old pressure cooker. It was my favorite dessert. I have since tried several times to duplicate it, using her recipe, but for whatever reason it has never tasted quite the same. Might have something to do with time and place. Will definitely give this recipe a try.

  6. Sandra March 31, 2014 at 6:34 pm #

    Our family loves Indian pudding and this recipe by far is the best. Not just for Thanksgiving any longer. I use my slow cooker on a regular basis and this recipe came out perfectly. Especially like the dried cranberries – so much better than raisins.

    Many thanks!

  7. Susan Senechal October 20, 2014 at 12:51 pm #

    I would like to try the plimouth plantation slo-cooker Indian pudding receipe and I was wondering
    How many servings the receipe makes and if the receipe can be doubled?

    • Aimee Seavey October 20, 2014 at 2:48 pm #

      Hi Susan. I’d say this recipe makes 4-6 servings depending on portion size. We haven’t tested it doubled, so we can’t advise on how much longer it would need to cook, but if you try it out, please report back! Thanks!

  8. Addison L. Smith November 23, 2014 at 6:31 pm #

    Is there a company that makes indian pudding that sells it on-line?

  9. Pam November 4, 2014 at 4:47 pm #

    They had very little wheat and had to use cornmeal which they called Indian Meal ! Which they got from the Indians.

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