New England Indian Pudding
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 to 1/3 cup. —Susan Bickta, Kutztown, Pennsylvania
Reviews
Excellent recipe! Prepared this on the stovetop, using 2% milk. Also doubled up on the spices, as someone else suggested.
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.
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!
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!