Slow Cooker New England Indian Pudding Recipe

Slow Cooker New England Indian Pudding
Submitted By: Taz


3 Cups Whole Milk
3 Large Eggs
⅔Cup Golden Raisins - rough chopped
½ Cup Cornmeal
⅓ Cup Molasses
¼ Cup Light Brown Sugar
2 Tbs Butter
½ tsp Kosher Salt
½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Allspice
Cooking spray or butter to grease crock-pot
½ Cup Chopped Nuts - can use Walnuts, Pecans, or Chestnuts

  1. Lightly grease the crock-pot and set to 'high' - Allow to heat for 20 minutes
  2. While crock-pot is heating, place a small/medium pot over medium-high heat - Add milk, salt, and cornmeal - Bring to a boil (stirring regularly) - Once boil is achieved, allow milk/cornmeal to boil (stirring constantly) for 5 minutes
  3. Reduce to a simmer and allow to simmer (covered) for an additional 10 minutes (stirring regularly
  4. Combine remaining ingredients in a large bowl and gradually whisk in the hot milk/cornmeal mixture - Whisk until smooth
  5. Fold in raisins and optional chopped nuts
  6. Transfer mixture to crock-pot and allow to cook for 3-4 hours on high OR 6-8 hours on low until 'set' (think pumpkin pie)
  7. Serve warm topped with whipped cream or 'a la mode' with some vanilla or pecan ice cream

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