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Crock Pot Indian Pudding rec.food.cooking/Neris (1999)
3 cups milk 1/2 cup cornmeal 1/2 tsp. salt 3 eggs 1/4 cup light brown sugar 1/3 cup molasses 2 tbsp. butter 1/2 tsp. cinnamon 1/4 tsp. allspice 1/2 tsp. ginger
Lightly grease crock. Preheat on high for 20 minutes.
Meanwhile bring milk, cornmeal and salt to a boil. Boil for 5 minutes, stirring constantly. Cover and simmer an additional 10 minutes.
In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth.
Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
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