There are some foods that we eat during specific seasons or on certain occasions. Somehow, they don’t taste right eaten at a different time of year. I think Indian Pudding is one of those foods. The pumpkin, cinnamon, ginger flavor is pure fall and Christmas. I am not sure I could eat this dessert in the spring time.

I am however; glad to eat my share (and then some!) during this time of year!

Indian pudding is not a pudding in the Jell-O sense of the word. It is an old fashioned custard. The early settlers developed this recipe in New England, adapting their familiar puddings to use the new grain, corn.

The flavors in this pudding come from the spices you add, cinnamon and ginger. If you only have one spice on the shelf, simply double the quantity and do not worry about running to the store.

The last time I made this pudding, I used pumpkin pie spice that was in my kitchen and it tasted wonderfully like a pie.

Traditional recipes call for the pudding to be cooked in cans, in a water bath, for several hours. I like this crock pot recipe, which eliminates the need to replenish water periodically.

Crock Pot Indian Pudding

Ingredients:

3 cups milk
½ cup cornmeal
½ teaspoon salt
3 eggs
¼ cup sugar
1/3 cup molasses
½ teaspoon ginger
½ teaspoon cinnamon

Directions:

Lightly grease Crock-Pot. Preheat on high setting for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, 5 minutes; cover and simmer an additional 10 minutes. In large bowl, combine remaining ingredients, then gradually beat in hot cornmeal mixture with an electric mixer or whisk until smooth. Pour into Crock-Pot. Cover and cook on high setting for 2 to 3 hours (on low setting for 6 to 8 hours). Spoon into serving dishes and serve warm, topped with ice cream, if desired. 6 to 8 servings. Double recipe for 5 quart Crock-Pot .

Approximate Nutrition Information: Servings Per Recipe: 6, Amount Per Serving: Calories: 221, Fat: 5g, Cholesterol: 116mg, Sodium: 289g, Total Carbs: 36g, Protein: 8g.

Make it a Meal: This is a dessert. Its best when served warm topped with vanilla ice cream. You could eat it cold and top with whipped cream.

Variations: Serve with crumbled graham crackers. Add a splash of rum just before serving.

If you are planning a dessert buffet for a holiday gathering, serve this pudding in old fashioned tea cups. The smaller serving allows diners to have a taste of the pudding and leaves room for other desserts.

This dessert is also pretty when served in a champagne glass and layered with whipped cream or ice cream.

You may store leftovers in the refrigerator. Place in a container, you don’t want the entire crock pot liner in your fridge! Indian pudding keeps in the refrigerator for a week.

I have not frozen any pudding, since we just did not have that much left over! You might try freezing, but since this is a custard, I expect the thawed dish will lose its texture and separation of the liquids will occur.

I suggest telling your family, that it does not freeze and that you simply have to eat the whole pan during the first day.

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#dessert #crock-pot #pudding #ChristmasRecipe