Slow Cooker Indian Pudding

Indian pudding
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Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 8 servings

This classic cornmeal Indian pudding recipe is cooked long and slow, making it a good candidate for the slow cooker.

Indian pudding can be traced back to the early settlers in New England. The name comes from "Indian meal," which is what they called cornmeal. It probably descended from the British "Hasty Pudding," which is a wheat porridge cooked on the stovetop.

Ingredients

  • 3 cups milk

  • 1/2 cup cornmeal

  • 1/2 teaspoon salt

  • 3 large eggs

  • 1/4 cup light brown sugar

  • 1/3 cup molasses

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice

  • 1/2 teaspoon ground ginger

  • 2/3 cup chopped dates, or chopped raisins

Steps to Make It

  1. Lightly grease crock pot.

  2. Preheat on high for 20 minutes.

  3. Meanwhile bring milk, cornmeal, and salt to a boil. Boil, stirring constantly, for 5 minutes.

  4. Cover and simmer an additional 10 minutes.

  5. In a large bowl, combine eggs, brown sugar, molasses, butter, and spices. Gradually beat in hot cornmeal mixture; whisk until smooth.

  6. Stir in raisins or finely chopped dates. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.

Nutrition Facts (per serving)
223 Calories
7g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 223
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 85mg 28%
Sodium 234mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 28g
Protein 6g
Vitamin C 0mg 1%
Calcium 162mg 12%
Iron 1mg 8%
Potassium 471mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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