Indian pudding
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Cornbread mix, butterscotch pudding, milk, eggs and molasses slow-cooked into a spiced New England pudding.
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 room temperature, 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
- Greased 4- or 5-quart slow cooker
Equipment
- mixing bowl
- whisk
Directions
- Whisk the cornbread mix, pudding mix, and milk until blended. Add the eggs, molasses, and spices and whisk to combine. Pour into the greased slow cooker, cover, and cook on high for 1 hour.
- Turn it to low. Stir, scraping the sides well. Cover and cook for 2-1/2 to 3 hours more, until very thick, stirring once an hour.
- Serve warm, with ice cream or whipped cream if you like.
Notes
Prep 15 min, cook 3 hours 30 min. Stir periodically or the edges get too dark. If the molasses is too strong, use 1/3 cup.
Nutrition
Serving: 188g | Calories: 244kcal | Carbohydrates: 39g | Protein: 7.7g | Fat: 6.7g | Saturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 107mg | Sodium: 342mg | Potassium: 522mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 336IU | Vitamin C: 0mg | Calcium: 225mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; cornbread/muffin mix counted as baking mix (as complete pancake/baking mix), instant butterscotch pudding mix counted as instant pudding mix (dry, one box 96 g). Brands and portions vary, so use it only as an approximation.