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New England Indian Pudding

5 reviews
Total Time
Prep: 15 min. Cook: 3-1/2 hours

By Taste Of Home Editorial Team

Recipe by Susan Bickta, Kutztown, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 05, 2023

This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. —Susan Bickta, Kutztown, Pennsylvania

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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.
    • Test Kitchen Approved

    New England Indian Pudding

    Contest Winner
    5 reviews
    Prep Time 15 min
    Cook Time 3 hours 30 min
    Yield 8 servings

    Ingredients

    • 1 package (8-1/2 ounces) cornbread/muffin mix
    • 1 package (3.4 ounces) instant butterscotch pudding mix
    • 4 cups whole milk
    • 3 large eggs, room temperature, lightly beaten
    • 1/2 cup molasses
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
    • Optional: Vanilla ice cream or sweetened whipped cream
    Text Ingredients

    Directions

    1. 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.
    2. Reduce heat to low. Stir pudding, making sure to scrape side of slow cooker well. Cover and cook until very thick, 2-1/2 to 3 hours longer, stirring once per hour. Serve warm, with ice cream or whipped cream if desired.

    Nutrition Facts

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

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