Indian Pudding

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* Exported from MasterCook *

 

Indian Pudding (Slow Cooker Cooking)

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 8 Preparation Time :0:00

Categories : Puddings & Custards Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup yellow cornmeal

4 cups whole milk

1/4 cup regular molasses -- (not blackstrap)

2 tablespoons granulated sugar

1/4 teaspoon salt

1 pinch baking soda

2 tablespoons butter -- cut into 4 pieces

1 extra large egg -- lightly beaten

 

Place the cornmeal in a heavy bottomed saucepan. Pour in 2 cups of the milk,

whisk constantly as you pour, so that the cornmeal does not form lumps. Whisk

in the molasses, sugar, salt, baking soda, butter, and egg. Set the saucepan

over medium-high heat and cook the mixture, whisking constantly and making sure

to reach the corners of the pan, until small bubbles start to form on the

surface and the mixture starts to thicken. Remove from the heat and immediately

add the remaining 2 cups of milk, whisking vigorously to dissolve any lumps.

 

Pour the mixture into the insert of the slow cooker. Cover and cook on low for

9 hours or until the outer edges and top have darkened and the middle is almost

set. Turn off the slow cooker and let the pudding cool slightly, uncovered.

Serve with The World's Best Vanilla Ice Cream (page 171) or a store bought

variety.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 152 Calories; 8g Fat (45.0% calories from

fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 173mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0