Today is National Indian Pudding Day. This pudding is associated with autumn and I’m sharing the perfect, slow-cooker, crockpot recipe below.
Sometimes, this pudding is also called “hasty pudding.” The English colonists brought the recipe to North America. Originally, the pudding was made from wheat, but cornmeal was substituted because of the lack of wheat.
Most American cookbooks before 1900 featured a recipe for Indian Recipe. However, the recipe soon fell out of favor because of the long cooking time.
Crockpot Indian Pudding Recipe:
• 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 ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 2/3 cup chopped dates or chopped raisins (if desired)
Lightly grease crockpot. 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 eggs, brown sugar, molasses, butter, and spices. Gradually beat in hot cornmeal mixture; whisk until smooth. Stir in raisins or finely chopped dates, if desired. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.
This pudding can be topped with whipped cream and vanilla ice cream. Enjoy!
Do you have a favorite pudding recipe? Please share in the comments section below.
USA TODAY Bestselling Author Josie Riviera writes Historical, Inspirational, and Sweet Romances. She lives in the Charlotte, NC, area with her wonderfully supportive husband. They share their home with an adorable Shih Tzu who constantly needs grooming and an old house forever needing renovations.
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