Indian Pudding ~ Rival Crock-Pot Cooking
I just discovered Indian Pudding this summer. This recipe uses a Crock-Pot for preparation, which is probably a little more energy efficient than my stove. I plan to try this recipe for the Thanksgiving holiday.
Indian Pudding
3 cups milk
½ cup cornmeal
½ teaspoon salt
3 eggs
¼ cup sugar
1/3 cup molasses
½ teaspoon ginger
½ teaspoon cinnamon
Lightly grease Crock-Pot. Preheat on high setting for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, 5 minutes; cover and simmer an additional 10 minutes.
In large bowl, combine remaining ingredients, then gradually beat in hot cornmeal mixture with an electric mixer or whisk until smooth. Pour into Crock-Pot. Cover and cook on high setting for 2 to 3 hours (on low setting for 6 to 8 hours).
Spoon into serving dishes and serve warm, topped with ice cream, if desired. 6 to 8 servings. Double recipe for 5 quart Crock-Pot .
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