It has been in forever since I have eaten Indian Pudding. I forgot how delicious it was. Cornmeal, milk, butter, molasses, spices, and some eggs mixed together and cooked to create an easy and delicious dessert.
Today's recipe was found in "Yankee" magazine. I love this recipe because the pudding is cooked in a slow cooker and is easy to assemble. Great for Thanksgiving when ovens are full. The pudding mixture is first cooked over the stove. You then pour a little of the mixture into the egg and butter mixture whisking all the time. This is know as tempering the eggs. You then transfer the egg mixture into the rest of the pudding mixture. Stir in some dried cranberries, if you wish, pour into a slow cooker and cook on low for 6-8 hours. When the pudding is done serve it warm with some ice cream or whipped cream. I served mine with a scoop of vanilla bean ice cream and it was wonderful.
Slow-Cooker Indian Pudding
From "Yankee" Magazine
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
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.