← Back to Search Results
slow cooking
Indian Pudding

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

When Beth was growing up in the 1950s, every night there was a planned dessert, which was how she got her start in cooking. Nothing fancy, just simple, homey desserts—puddings of all sorts, chilled fruit cocktails, Jell-O parfaits, golden and chocolate layer cakes with smooth frostings, gingerbread with real whipped cream, pound cake, New York cheesecake with frozen sweetened strawberries poured over the top, and Indian pudding made from a recipe in the original Betty Crocker cookbook. Indian pudding has probably been made by American cooks as for as long as corn has been cultivated. A traditional New England dessert, it was simply cornmeal mush mixed with imported molasses from the Indies, milk, butter, and eggs. A sort of a sweetened polenta, it was slowly baked in a wood fire oven all day or all night in an earthenware crock. Betty Crocker had us baking it in a very slow oven for 3 hours. Here is the slow cooker version, every bit as good as it can be. Indian pudding is traditionally served warm out of the crock the day it is made, with vanilla ice cream melting all over it.

Yield: Serves 6

Ingredients

  • 3¼ cups whole milk
  • ½ cup medium- or fine-grind yellow cornmeal
  • ¼ cup light or dark molasses
  • 3 tablespoons light or dark brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons unsalted butter, cut into pieces
  • ½ cup light cream or evaporated milk

Directions

1. In a medium-size saucepan, heat 2¾ cups of the whole milk over medium heat. In a small bowl, combine the remaining ½ cup of milk with the cornmeal and whisk until smooth. Pour the cornmeal mixture into the hot milk, whisking constantly. Cook until it begins to thicken, stirring constantly to avoid lumps. Whisk in the molasses, brown sugar, cinnamon, nutmeg, baking soda, salt, and vanilla. Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling. Add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan and whisk to combine. Remove from the heat.

2. Grease the slow cooker with 1 tablespoon of the butter. Pour the cornmeal pudding mixture into the cooker and stir in the remaining 2 tablespoons of butter until melted. Pour in the light cream in a circular motion; do not stir. Cover and cook on LOW until the pudding is set, 8½ to 9 hours.

3. Serve warm, spooned into individual bowls.

Notes

Cooker: Medium round

Setting and cook time: LOW for 8½ to 9 hours


© 2005 Beth Hensperger and Julie Kaufmann
 

Nutritional Information

Nutrients per serving (% daily value)

299kcal (15%)
175mg (7%)
35g
1g
14g (22%)
0g
8g (39%)
4g
1g
105mg (35%)
24g
8g
68mg
512mg
146mcg RAE (5%)
0mg (1%)
252mg (25%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?