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New England Indian Pudding

Total Time

Prep: 15 min. Cook: 3-1/2 hours

Makes

8 servings

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
New England Indian Pudding Recipe photo by Taste of Home

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, 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

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 sides 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 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.

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