Sampe Fest wasn’t just about Jonnycakes….
It was also about Indian Pudding. Or as it was sometimes referred to:
Big Batch Indian Pudding
3 Quarts milk
2 cups cornmeal (Plimoth Grist Mill cornmeal is the best!)
1 jar (12 ounces) molasses (non-sulphered or mild)
1 stick butter (1/4 pound)
4 teaspoons cinnamon
2 tsp ginger
Butter a large slow cooker and pre-heat on high.
Use a large heavy bottomed pan on the stove (so the milk doesn’t scorch). The milk will rise up when it heats, so give it plenty of room. When the milk is just under a boil (lots of bubbles forming), whisk in the cornmeal; keep stirring until the cornmeal thickens about 10-15 minutes. Add the rest of the butter, turn off the heat and cover the pan.
Beat the eggs with the molasses and the spices.
Add some of the hot corn/milk mixture to temper the eggs and then add that to the rest of the corn mixture. Blend thoroughly. Scrape into the buttered, pre-heat slow cooker.
Cook on low for 6-8 hours.
Serve with vanilla ice cream, whipped cream or light cream…..
Raisins, cranberries or chopped apples may be added into the slow cooker, either a little or a lot.
There’s a real divide with the fruit people – they love it or hate it!
It’s also good re-heated for breakfast.
Cinnamon whipped cream is also pretty heavenly….