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Slow Cooker Indian Pudding Recipe

User Rating 4.5 Star Rating (3 Reviews)


This classic cornmeal Indian pudding recipe is cooked long and slow, making it a good candidate for slow cooker.

Indian pudding can be traced back to the early settlers in New England. The name comes from "Indian meal," which is what they called cornmeal. It probably descended from the British "Hasty Pudding," which is a wheat porridge cooked on the stove top.


  • 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


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. Pour into crock and cook on high for 2 to 3 hours or low for 6 to 8 hours.


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User Reviews

Reviews for this section have been closed.

 4 out of 5
I was suspicious at first , but thrilled!, Member sandrairwin

I saw the foodnetwork holiday program that included one cook's best thing I ever ate was an Inn's Indian Pudding. It tweaked my curiosity about Indian Pudding. I searched through recipes, and picked this one. It was very good. I'd say it's a bit like bread pudding, in that it's substantial and not overly sweet, but it's healthy and really tasty. I whipped some cream, sweetened it with confectioner's sugar, and added a spash of bourbon. Great topping! Like my Mom's peach bread pudding, this makes a great next day breakfast! Sandra

15 out of 15 people found this helpful.

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