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Indian Pudding

Indian Pudding 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.


  • 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


  1. Lightly grease a 2 1/2 quart crock-pot.
  2. Preheat on high for 20 minutes.
  3. In large saucepan, bring soy milk, cornmeal and salt to a boil, stirring constantly.
  4. Drop heat to lowest setting, cover and simmer 10 minutes.
  5. In a medium bowl, combine eggs, brown sugar, molasses, melted butter, and spices. Gradually beat this mixture into hot cornmeal mixture; whisk until smooth.
  6. Pour into crock-pot and cook on high for 3 hours. S
  7. tir in the sweetened condensed milk. Continue to cook on high for another hour.
  8. Stir well. Allow to cool 30 minutes before spooning into serving bowls or refrigerator containers.
  9. Serve warm or cold with a scoop of ice cream or a dollop of sour cream or whipped cream.

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