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.