Saturday, November 22, 2014

Slow-Cooker Indian Pudding

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

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.

Serves   6


  1. Now there's a dish that desrves to be at every Thanksgiving table Geraldine. It's been ages since I've made or had Indian Pudding. The fact that is cooks up in the slow cooker is definitely a plus!

    Thanks for sharing, Geraldine...In case I don't "see" you before Thanksgiving, wishing you and yours a Thanksgiving full of memories and lots of stuffing!!!

    1. This comment has been removed by the author.

    2. Sorry about the mess up Geraldine. I was trying to include alink which for some reason won't work. Anyway, what I wrote was, while I was just looking through some past posts I've done for Thanksgiving I happened upon one I did on the history of Indian Pudding. It's pretty good if I do say so myself, lol...Thank you once again for sharing, Geraldine. Now, if I can only remember that November 13th is actually Indian Pudding Day, lol...I'm saving this link for the occasion:) Here’s the link to the post.

  2. This is one tradition that we've never adopted into our Thanksgiving dinner... maybe some year it will happen.

    best... mae at

  3. Dear Geraldine, I believe that I have only tasted Indian Pudding once in my life, as this is not a dessert that is well known in these parts of the world. But I know that it tastes wonderful and comforting when done right - I also did not realize that there was a slow-cooker version of this dessert. The recipe you made sounds awfully tempting to me and it would be such a great dessert to prepare for the upcoming holidays!
    I will take this opportunity to wish you and your family a very Happy Thanksgiving!

  4. I've heard of Indian pudding, but till now had never seen a recipe. It does look like a delicious addition to the Thanksgiving table :)

  5. This sounds delicious! I've never heard of it, but all the ingredients in the mix have to make it delicious. I subscribe to Yankee, love it, but missed this. Thanks for the recipe!