Indian Pudding is a New England regional dish, which we do not see in a written form until 1796, but there is information that the dish was popular in New England long before it appears in cookbooks. This version of Indian Pudding, by Kathleen Wall, contains two staple ingredients found in New England – cornmeal and molasses, which was often baked or boiled for hours. No worries though, this recipe uses a slow cooker instead.
3 cups milk
1/2 cup cornmeal
1/2 tsp salt
2+ tbl butter
1/3 cup molasses
1 tsp cinnamon
1/2 tsp ginger
Optional: 1/2 cup dried cranberries
Butter the inside of slow cooker and preheat on high for 15 minutes.
Whisk milk, cornmeal, and salt in a large heavy bottomed pan and bring to a boil. (It will rise up somewhat as it heats, so give yourself lots of unless you like cleaning up scorched milk off your stovetop.) After it comes to a boil, continue whisking for another 5 minutes.
Cover and simmer on low for 10 minutes and then take off the burner. Add the butter.
Combine the eggs, molasses and spices. Take some of the hot cornmeal mixture and temper the egg mixture, combine both in to the pot.
(Stir in the cranberries as this point if you would like. You can also top this with plastic wrap, cool and refrigerate for up to 24 hours, and then continue at this point.) Scrape final mixture into the buttered slow cooker and cook on high for 2-3 hours or on low for 6-8.
The finished pudding will be firm around the edges than the center. Serve warm with ice cream, whipped cream or light cream. Leftovers make a great breakfast.