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New England Indian Pudding

This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of baking hours in the oven. Use real molasses—if it's too strong, cut the amount to 1/3 cup. —Susan Bickta, Kutztown, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 3-1/2 hours
  • Makes
    8 servings


  • 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, lightly beaten
  • 1/2 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Vanilla ice cream or sweetened whipped cream, optional


  • In a large bowl, whisk cornbread mix, pudding mix and milk until blended. Add eggs, molasses and spices; whisk until combined. Transfer to a greased 4- or 5-qt. slow cooker. Cover and cook on high for 1 hour.
  • Reduce heat to low; stir, making sure to scrape the sides well. Cover and cook 1 hour longer. Stir; cover and cook 1 hour longer. Stir; cover and cook until very thick, 30-60 minutes longer. Serve warm, with ice cream or whipped cream if desired.

Test Kitchen tip
  • This method is a little different than most slow-cooker recipes. You really do have to make time to stir it periodically, or the edges will get too dark.
  • Nutrition Facts
    2/3 cup: 330 calories, 9g fat (4g saturated fat), 83mg cholesterol, 526mg sodium, 51g carbohydrate (36g sugars, 2g fiber), 8g protein.

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