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Vegetarian: Indian Pudding

You can thank Jonnie Downing, author of Slow Cooker Desserts (Ulysses Press, 2013), for this slow cooker Indian pudding. Downing's cookbook features instructions on how to use your slow cooker to make amazing desserts as well as dozens of recipes for cake

You've probably heard of hasty pudding. Well, Indian pudding is hasty pudding kicked up with warm spices. This Indian pudding recipe is especially appealing because it is made in the slow cooker. You can thank Jonnie Downing, author of Slow Cooker Desserts (Ulysses Press, 2013), for this rich and delicious dessert recipe. Downing's cookbook features instructions on how to use your slow cooker to make amazing desserts as well as dozens of recipes for cakes, cheesecakes, cobblers, crisps, cookies, brownies, compotes and more.
You've probably heard of hasty pudding. Well, Indian pudding is hasty pudding kicked up with warm spices. This Indian pudding recipe is especially appealing because it is made in the slow cooker. You can thank Jonnie Downing, author of Slow Cooker Desserts (Ulysses Press, 2013), for this rich and delicious dessert recipe. Downing's cookbook features instructions on how to use your slow cooker to make amazing desserts as well as dozens of recipes for cakes, cheesecakes, cobblers, crisps, cookies, brownies, compotes and more.

Indian Pudding

This recipe is featured in Slow Cooker Desserts by Jonnie Downing.

Serves 4

Ingredients:

  • 3 cups milk

  • 1/2 cup cornmeal

  • 3 eggs

  • 1/2 teaspoon salt

  • 1/4 cup packed light brown sugar

  • 1/3 cup light molasses

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground allspice

  • 2 tablespoons unsalted butter, melted


Directions:

  1. Lightly grease the inside of your slow cooker or spray with cooking spray.

  2. Preheat the cooker on HIGH for 20 minutes.

  3. In a medium saucepan over medium heat, bring milk and cornmeal to a boil. Let boil for 5 minutes, reduce heat and cover, and continue to cook for 10 more minutes.

  4. In a separate bowl, whisk the eggs with remaining ingredients.

  5. Gradually beat in cornmeal mixture and whisk until smooth.

  6. Pour the pudding mixture into the slow cooker.

  7. Cover and cook on LOW for 6 to 8 hours. Serve warm.


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