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plimoth plantation's slow-cooker indian pudding

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

On a cold winter day this hits the spot! I love molasses anything so always liked this ! Enjoy, oh yea it also has cranberries in it! yea Not my picture ~ Original recipe from Yankee Magazine.

(1 rating)
yield 2 -3
prep time 15 Min
cook time 2 Hr
method Slow Cooker Crock Pot

Ingredients For plimoth plantation's slow-cooker indian pudding

  • 3 c
    whole milk
  • 1/2 c
    cornmeal
  • 1/2 tsp
    table salt
  • 2 Tbsp
    unsalted butter, plus extra for greasing cooker
  • 2 lg
    eggs
  • 1/3 c
    molasses
  • 1 tsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/2 c
    dried cranberries (optional) not to me ~
  • GARNISH: ICE CREAM, OR WHIPPED CREAM, OR LIGHT CREAM

How To Make plimoth plantation's slow-cooker indian pudding

  • 1
    Grease inside of your slow cooker with butter and preheat on high for 15 minutes.
  • 2
    In a large heavy-bottom 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 burner and add butter. In a medium size bowl, combine eggs, molasses, and spices.
  • 3
    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 6-8 hours. The center will be not quite set. Serve warm topped with ice cream, whipped cream, or light cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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