National Indian Pudding Day and the recipe!

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:

Ingredients
• 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)

Preparation
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 below for a chance to win a copy of my sweet Christmas romance novella, A Snowy White Christmas.
Check this blog on Monday, November 13th, for the winner announcement.