Indian pudding is an elaborate form of hasty pudding. It consists of milk, corn, and molasses, other sweeteners and spices. It is baked in a slow oven for several hours, or in this modern version, cooked in a crock-pot. The flavorings are very festive, reminiscent of pumpkin pie or gingerbread.
Serves 6-8.
Ingredients:
- 6 c soy milk (vanilla flavored or plain)
- 1/2 c cornmeal
- 1/2 tsp salt
- 3 eggs
- 1/2 c packed brown sugar
- 1/3 c molasses
- 2 tbsp butter, melted
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 tsp ginger
- 7 oz sweetened condensed milk
Directions:
- Lightly grease a 2 1/2 quart crock-pot.
- Preheat on high for 20 minutes.
- In large saucepan, bring soy milk, cornmeal and salt to a boil, stirring constantly.
- Drop heat to lowest setting, cover and simmer 10 minutes.
- In a medium bowl, combine eggs, brown sugar, molasses, melted butter, and spices. Gradually beat this mixture into hot cornmeal mixture; whisk until smooth.
- Pour into crock-pot and cook on high for 3 hours. S
- tir in the sweetened condensed milk. Continue to cook on high for another hour.
- Stir well. Allow to cool 30 minutes before spooning into serving bowls or refrigerator containers.
- Serve warm or cold with a scoop of ice cream or a dollop of sour cream or whipped cream.