New England Indian Pudding

Name: New England Indian Pudding
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8 servings.
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 package (3.40 ounces) instant butterscotch pudding mix; 4 cups whole milk; 3 large eggs, lightly beaten; 1/2 cup molasses; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; Vanilla ice cream or sweetened whipped cream, optional

This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of baking hours in the oven. Use real molasses—if it's too strong, cut the amount down to 1/3 cup. —Susan Bickta, Kutztown, Pennsylvania

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 package (3.40 ounces) instant butterscotch pudding mix
4 cups whole milk
3 large eggs, lightly beaten
1/2 cup molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Vanilla ice cream or sweetened whipped cream, optional

Directions

In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour.
Reduce heat to low; stir, making sure to scrape the sides well. Cover and cook 1 hour longer. Stir; cover and cook 1 hour longer. Stir; cover and cook until very thick, 30-60 minutes longer. Serve warm, with ice cream or whipped cream if desired.

Test Kitchen tip

This method is a little different than most slow-cooker recipes. You really do have to make time to stir it periodically, or the edges will get too dark.

Nutrition Facts

2/3 cup: 330 calories, 9g fat (4g saturated fat), 83mg cholesterol, 526mg sodium, 51g carbohydrate (36g sugars, 2g fiber), 8g protein.

Originally published as New England Indian Pudding in Simple & Delicious February/March 2019

Reviews

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Average Rating:

shortyblueyes

Oct 12, 2019

Delicious! Made as directed with two exceptions: used 2% milk instead of whole milk. Used pumpkin pie spice instead of individually listed spices. Would recommend boosting quantity to 2 teaspoons of pp spice if using; 1-1/2 teaspoons results in a mildly spiced pudding. Set timer to stir at intervals of 1 hour, be sure to scrape sides and bottom of slow-cooker each time. This is absolutely delicious, will make again.
amehart

Sep 29, 2019

This was outstanding - any way you want to serve it - with ice cream, whipped cream, just some heavy cream poured over it in the bowl or plain! Had a perfect Fall day going and thought this would be a good dessert - it was fantastic and no leftovers! Have been asked to make again this week. Definitely a keeper as everyone loved it!
hkarow9713

Sep 25, 2019

What a delicious recipe! It's so good and so easy to make. My daughter liked helping me mix it up. It's really good with ice cream, but it's also great plain!