How To Make Slow Cooker Indian Pudding

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Nov. 18, 2016

Indian Pudding, also referred to as Hasty Pudding, is a traditional New England classic that is popular at the Thanksgiving table. It's a mouthwatering sweet pudding with a thick consistency that works well with vanilla ice cream. The spices used gives it a kick, but the molasses balances it out with sweetness. Try this for your Thanksgiving spread this year with your slow cooker to bring a change to the traditional pumpkin pie!


Whole milk 3 Cup (48 tbs)
Yellow cornmeal 1/2 Cup (8 tbs)
Kosher salt 1/2 Teaspoon
Eggs 3
Brown sugar 1/3 Cup (5.33 tbs)
Sorghum molasses 1/3 Cup (5.33 tbs)
Butter 2 Tablespoon , melted
Ground cinnamon 3/4 Teaspoon
Ground ginger 3/4 Teaspoon
Ground allspice 1/2 Teaspoon
Raisins/Dates 2/3 Cup (10.67 tbs) , roughly chopped
Black pepper 1 Pinch



Lightly grease crockpot.

Preheat crockpot on high for 20 minutes.



Heat a saucepan with milk, cornmeal, salt and bring to boil. Stir for 5 minutes.

Cover and simmer for 10 more minutes.

In a large bowl, combine eggs, brown sugar, molasses, butter, spices and whisk well.

Gradually add hot cornmeal mixture until smooth.

Add raisins and mix well.

Transfer the mixture into crockpot and cook on high for 2-3 hours or low for 6-8 hours.



Serve with vanilla ice cream and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 480 Minutes
Ready In: 480 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 248Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 184 mg7.67%

Total Carbohydrates 41 g13.7%

Dietary Fiber 1 g4%

Sugars 28 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet