Modern Crock-Pot Indian Pudding

This easy crock pot recipe from Plymouth Plantation makes preparing a classic New England holiday dessert a snap.

Yield: 6-8 servings

Ingredients

• 3 cups The Farmer’s Cow Whole Milk
• 1/2 cup cornmeal
• 1/2 tsp table salt
• 2 tbsp unsalted butter, plus extra for greasing cooker
• 2 The Farmer’s Cow Large Eggs
• 1/3 cup molasses
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 cup dried cranberries (optional)

Instructions

• Grease the inside of your slow cooker with butter and preheat on high for 15 minutes.
• In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking for another 5 minutes; then cover and simmer on low for 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 a 5-6 quart slow cooker and cook on high for 2 to 3 hours or on low for 6 to 8 hours. The center will be not quite set.
• Serve warm topped with whipped cream and enjoy!

Date Posted: November 18, 2016

• Milk
• Eggs