PLIMOTH PLANTATION'S SLOW-COOKER INDIAN PUDDING

Plimoth Plantation's Slow-Cooker Indian Pudding image

Provided by Carol Junkins

Time 2h15m

Number Of Ingredients 10

3 c whole milk
1/2 c cornmeal
1/2 tsp table salt
2 Tbsp unsalted butter, plus extra for greasing cooker
2 large eggs
1/3 c molasses
1 tsp cinnamon
1/2 tsp ginger
1/2 c dried cranberries (optional) not to me ~
GARNISH: ICE CREAM, OR WHIPPED CREAM, OR LIGHT CREAM

Steps:

1. Grease inside of your slow cooker with butter and preheat on high for 15 minutes.
2. In a large heavy-bottom 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 burner and add butter. In a medium size bowl, combine eggs, molasses, and spices.
3. 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 6-8 hours. The center will be not quite set. Serve warm topped with ice cream, whipped cream, or light cream.