Indulge in a Decadent Slow-Cooked Indian Pudding Dessert
Ladies and gentlemen, allow me to introduce you to the Slow Cooker Indian Pudding Recipe – a dessert that is both divine and simple to prepare. This warm baked custard uses native cornmeal and molasses cinnamon, giving it a nostalgic New England flavor that will bring you back to the olden times. As we know, traditional New England Indian pudding ingredients are cornmeal, milk, molasses, cinnamon, ginger, and eggs. Plimoth Plantation slow cooker Indian pudding recipe uses 3 cups of whole milk and 1 2/3 cups cream.
It’s important to note that this dessert has been around for centuries – a staple in New England since the early 1700s. It was known as hasty pudding then – one of the first desserts created by early colonists. It eventually evolved into what we now know as Indian Pudding and remains a popular Thanksgiving dessert option for families throughout New England today.
But why is it so loved? The answer is simple – its rustic charm and delightful flavors can warm even the coldest of hearts on a chilly autumn evening. So, get ready to treat yourself with this warm baked custard dish from modern crock-pot Indian pudding recipe that carries a scent of history, nostalgia, and farmer cow milk richness all in one exquisite dessert.
Why You’ll Love This Recipe
Are you in search of a dessert that’s both creamy and spiced, with a hint of molasses sweetness? Look no further than this Slow Cooker Indian Pudding Recipe.
This traditional New England Indian pudding recipe uses native cornmeal and a blend of cinnamon and ground ginger to create a warm, comforting flavor that’s perfect for the cooler months. Plus, the use of a slow cooker ensures that the pudding comes out perfectly cooked every time, with minimal hands-on effort.
As someone who has tried this recipe multiple times, I can attest to its deliciousness. Not only is it easy to make, but it’s also incredibly versatile. Serve it warm for dessert with a scoop of vanilla ice cream, or chill it overnight for a breakfast treat reminiscent of rice pudding.
This pudding is a great choice for Thanksgiving dessert or if you’re looking to add some variety to your dessert recipes collection. In summary, if you’re looking for a cozy and flavorful dessert that’s both classic and easy to prepare, give this Slow Cooker Indian Pudding Recipe a try.
Ingredient List
Here is a list of Indian pudding ingredients you will need to make this traditional New England dessert recipe come alive:
Dry Ingredients
- 3 cups of whole milk
- 1/2 cup of cornmeal
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of cinnamon
- 2 tablespoons of brown sugar
- 1/3 cup of dark molasses
- 2 teaspoons of table salt
Wet Ingredients
- 3 eggs
- 2 tablespoons of unsalted butter plus extra for greasing the crockpot
Additional Items
- Instant butterscotch pudding mix (1.5 oz)
- Cooking spray (I recommend to use modern crock-pot spray)
Pro Tip: If possible, buy cornmeal and molasses – two traditional Indian pudding ingredients – from Plimoth Plantation Slow Cooker Indian Pudding Recipe that uses native ingredients.
Note: You can find these items in just about any grocery store.
The Recipe How-To
Now that you have gathered all the Indian pudding ingredients, it’s time to put them together in the slow cooker. Here’s how you do it.
Step 1: Prepare the Crockpot
Start by preheating your slow cooker on high for 20 minutes. This will make sure that your crockpot is nice and warm before you put in the pudding mixture. You can use a modern crock pot or a farmer cow slow cooker, just make sure it’s at least 4 quarts in size.
Step 2: Mix the Pudding Ingredients
While the crockpot is heating up, take a large mixing bowl and whisk together 3 cups of milk, 1/2 cup of cornmeal, 1/2 cup of whole wheat flour, 2 teaspoons of ground cinnamon, 1/3 cup of dark molasses, 1/2 teaspoon of ground ginger, and 2 tablespoons of unsalted butter. Make sure everything is well mixed and there are no lumps.
Step 3: Add Eggs to Mixture
In a separate bowl, beat 3 eggs together and then add them to the pudding mixture, whisking constantly.
Step 4: Cook in Crockpot
Once everything is mixed together, pour the pudding mixture into your preheated slow cooker. Let it cook on high for about 4-5 hours, depending on your slow cooker’s temperature settings.
Step 5: Check for Doneness
To check if the pudding is done, insert a toothpick or cake tester into the center. If it comes out clean, then your Indian pudding is ready!
Step 6: Serve Deliciously
You can serve this warm baked Indian Pudding as a dessert or breakfast with a dollop of whipped cream or vanilla ice cream for an even more decadent treat!
Substitutions and Variations
When it comes to cooking, experimentation is always an option. While the Slow Cooker Indian Pudding recipe is a classic and delicious one, there are some variations to try if you want to mix it up a bit.
Substitutions:
– Cornmeal: If you don’t have cornmeal, polenta is a good substitute. If you can’t find either, you can use regular all-purpose flour but keep in mind that the texture and flavor will be different.
– Molasses: Dark molasses can be substituted with light molasses or honey.
– Instant Butterscotch Pudding Mix: If you don’t want to use instant butterscotch pudding mix, you can use vanilla pudding mix instead.
Variations:
– Add fruits and nuts: You can add chopped almonds, raisins or cranberries to the indian pudding for added texture and taste.
– Change spices: Try adding a pinch of cardamom or nutmeg in addition to cinnamon and ginger.
– Make it vegan: Use coconut milk instead of cow’s milk and replace eggs with flax eggs (mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, let sit for 5 minutes before using).
Remember that these substitutions and variations might affect the final result of the indian pudding recipe. However, it does not hurt to experiment in the kitchen from time to time!
Serving and Pairing
When your Slow Cooker Indian Pudding recipe has finished cooking, let it cool for about 10 minutes on the countertop before spooning it into individual dishes. I recommend using shallow bowls or ramekins to serve the pudding since its texture is similar to that of a thick custard. For an extra touch of decadence, top each serving with a dollop of whipped cream or vanilla ice cream.
This classic New England Indian Pudding is a versatile dessert that pairs well with many accompaniments. One option would be to garnish your pudding with thinly sliced almonds, raisins or dried cranberries. You can also sprinkle a dash of ground cinnamon or nutmeg over the top for extra flavor and visual appeal.
Another option is to pair this slow cooker Indian pudding with some sliced fresh fruit such as peaches, plums or pears. The contrast between the warm and creamy pudding and the cool, crisp fruit is simply irresistible! Another possible pairing would be a cup of hot tea or coffee, which can help balance the sweetness of the dessert and cleanse your palate.
Finally, if you are in the mood for something more indulgent, you can try pairing this slow cooker Indian pudding with some bread pudding or cornmeal pudding on the side. These classic New England desserts share commonalities in texture and ingredients, making them perfect companions for a cozy winter evening.
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of slow cooking this Indian pudding recipe, you may be wondering about the best ways to store it, reheat it or make it ahead of time.
Fortunately, this Indian pudding is a great make-ahead dessert that can be prepared several hours or even a day ahead. Once you have cooked and cooled the pudding, you should refrigerate it immediately. Simply cover the slow cooker insert with foil or plastic wrap and refrigerate until ready to serve.
When reheating the pudding, gently place the slow cooker insert in a preheated oven at 350°F for around 15-20 minutes. Alternatively, you can reheat individual servings in the microwave for 30-45 seconds on medium heat, stirring every 15 seconds or until warmed through.
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them using the same methods described before, but add a splash of milk or cream before microwaving for added moisture.
For longer storage, consider freezing your Indian pudding. Place individual portions into airtight containers or freezer bags and freeze for up to 2 months. Thaw overnight in the fridge and then reheat as usual.
Overall, this Indian pudding is a versatile dessert that can be enjoyed warm, cold, fresh or reheated. It’s perfect with vanilla ice cream and whipped cream or all by itself. Try pairing it with other New England classic desserts like hasty pudding or corn pudding for an extra indulgence during Thanksgiving dinner or other special occasions.
Tips for Perfect Results
Now that you know the recipe for slow cooker Indian pudding, I want to share some helpful tips for achieving perfect results every time.
Firstly, it is essential to use the right ingredients in the correct quantities to ensure the correct consistency and flavor of the pudding. Measure everything accurately, especially the cornmeal and molasses, which are critical components.
Secondly, be patient and allow the pudding to cook on low heat for at least 6 hours. Resist the temptation to lift the lid and check on it frequently as this can disrupt the cooking process and lead to uneven results.
Thirdly, avoid using non-fat milk or skim milk as these alternatives will not provide adequate richness for this recipe. Using whole milk, half-and-half or heavy cream will give a much better result.
Next, if you have time, it is best to make your own cornmeal mix by grinding dried corn kernels in a good quality grinder. Alternatively, ensure you use fresh cornmeal as stale meal can affect the texture and taste of your pudding.
Also, it is essential to grease your crockpot well before putting the pudding mixture in. If you don’t usually do this with your slow cooker or crockpot, be sure never to skip this step. You may consider using cooking spray tailored for slow cookers or greasing with unsalted butter plus an extra pat or two.
Another tip is to test your slow cooker’s heat level before you place your ingredients; instructions vary slightly depending on whether you have an older style crockpot or a modern one. If necessary, adjust cooking times and temperatures required until you begin achieving better results from week to week.
Finally, let the pudding cool down for at least 20 minutes before serving warm from the slow cooker. This resting period will allow it to set up fully and prevent any burning sensation from molten-hot contents hurting your tongue.
By following these tips promptly, I guarantee that your Indian Pudding will come out perfectly every time impressing all those who get to savor it!
FAQ
As our Indian pudding recipe is a unique and traditional New England dessert, you may have some questions about ingredients or the cooking process. Here are some frequently asked questions and their answers to help guide you as you prepare this delicious slow cooker Indian pudding.
Is hasty pudding the same as Indian pudding?
Hasty pudding and Indian pudding are two desserts that share a lot of similarities. They are both made from cornmeal and milk, but Indian pudding includes extra ingredients like molasses, ginger, and nutmeg to add a unique flavor to it. Sometimes Indian pudding is also referred to as Indian mush or Indian meal.
What is Indian pudding made of?
This recipe features indigenous cornmeal, succulent molasses, and warm cinnamon to create a baked custard dessert known as Indian Pudding.
Why is Indian pudding called Indian pudding?
According to Wall, the dish is undoubtedly of American origin. The title “Indian” in Indian pudding is attributed to the use of Native American cornmeal. Initially, the pudding recipe included simple ingredients like cornmeal, milk, and molasses, which were boiled or steamed over an extended period. This suggests that the dish has a rich history and has evolved over time.
Can you put milk or cream in a slow cooker?
When it comes to cooking dairy products in a crockpot, it’s important to keep in mind that prolonged cooking can lead to separation. If you add milk, cream, or yogurt at the beginning of the cooking process, you may end up with a disappointing and unpleasant texture that is both grainy and watery. To avoid this, it’s best to wait until the recipe has finished cooking before stirring in the dairy. This will prevent any unwanted separation and ensure a smooth and creamy result. Keep this in mind when making your crockpot creations to avoid any potential disappointment.
Bottom Line
In conclusion, this Slow Cooker Indian Pudding Recipe is nothing short of extraordinary. The rich flavor of molasses and cinnamon, combined with the creamy and sweet custard-like texture, creates an unforgettable dessert experience that leaves everyone wanting more.
This recipe is perfect for any occasion, whether it’s a family dinner, a holiday gathering or just a cozy night in. Additionally, it’s easy to make and can be customized to fit your preferences.
So why not add some variety to your dessert recipes with this traditional New England Indian pudding recipe? You won’t regret it! Not only will you impress your friends and family with your baking skills, but you’ll also get to enjoy a memorable dessert that pays homage to our country’s historical roots.
So go ahead and try this Slow Cooker Indian Pudding Recipe today! Your taste buds (and your loved ones) will thank you.
Slow Cooker Indian Pudding Recipe
Ingredients
- 1 (3 1/2 ounce) box instant butterscotch pudding mix
- 1 (8 1/2 ounce) box corn muffin mix
- 3 cups milk
- 3 eggs, lightly beaten
- 1/2 cup dark molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Spray a 4-quart slow cooker with cooking spray; set aside.
- In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
- In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.