Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Indian Pudding
- add review
- #22338
serves/makes:
ready in:
2-5 hrs
2-5 hrs
5 reviews
2 comments
ingredients
3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger
directions
Lightly grease crock pot. Preheat on high for 20 minutes.
Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes.
In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into crock pot and cook on high for 2 to 3 hours or low for 6 to 8 hours.
added by
supersalad
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
391 calories, 16 grams fat, 50 grams carbohydrates, 12 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
November 25, 2016
We used to make Indian Pudding with a more difficult recipe that had real maple syrup in it instead of molasses. I don't remember that version being any better than this one, but I do remember it being a lot more expensive and a lot more work! We really enjoyed this.
December 23, 2012
Made this today for a family gathering, tripled the recipe. Came out perfect--took 2 1/2 hours in crockpot and the consistency was perfect--it held together and was not runny. Also, loved that it was not overly sweet. Served hot with vanilla ice cream.
November 24, 2010
Reminds me of the Indian Pudding I used to get as a young 'un at the Putney Inn in Vermont. Unforgettable.
This is a great recipe. Made it with the 1/4 tsp of cloves, and found it to be the equal of any I have had in the past, including Durgan Park's. (Another Bostonian)
November 15, 2009
I have lived in New England all my life and LOVE Indian Pudding!! In the fall, our local ice cream shop would offer an Indian pudding sundae. I have tried many recipes and they have come out crunchy and tasteless until now. This was simple and yummy! It brings me back to my childhood. I took the advice and added a 1/4 tsp of ground clove... yum, yum, yum.
November 23, 2008
When I couldn't find the indian pudding that my mother, a Bostonian, used to import from Boston in cans, I looked for a recipe online. I found this one and it tasted exactly like the one I enjoyed as a child. I now make it every Thanksgiving, and bring it to pot lucks during the winter season. It gets rave reviews everywhere I go. I have learned to double or triple the recipe since it disappears in a hurry. This year I am sending the recipe to my brother. The only change I make is to add cloves
This easy recipe made a rich, smooth Indian pudding with very little effort! I expect to make it often!