November is a time of giving thanks for all that we have.
We hope you will also enjoy the recipe as you have a wonderful long weekend with your loved ones.
Let’s count our many blessings!
“Indian” Pudding dates to the 17th century when settlers were introduced to corn and cornmeal by the Native Americans and referred to it as Indian corn or Indian meal. Wheat flour and white sugar, traditional ingredients for the popular British Hasty Pudding, were scarce, cornmeal and molasses were abundant, and the new dish emerged. Originally it was served as a meal or a side dish; today we know it only as dessert.
Plymouths Plantation’s Slow Cooker “Indian” Pudding
Ingredients:
- 3 cups whole milk
- 1/2 cup cornmeal
- 1/2 teaspoon table salt
- 2 tablespoons unsalted butter, plus extra for greasing cooker
- 2 large eggs
- 1/3 cup molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup dried cranberries (optional)
Garnish: ice cream, whipped cream, or light cream
Instructions
Grease the inside of your slow cooker with butter and preheat on high 15 minutes.
In a large, heavy-bottomed 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 the burner and add butter.
In a medium-sized 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 the slow cooker (5-6 quarts) and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.
Serve warm topped with ice cream, whipped cream, or light cream.
HAPPY THANKSGIVING from all of us at HAVEN.
HAVEN Advocates are always here to help!
