Plimoth Plantation's Slow-Cooker Indian Pudding

Makes 6 servingsEndTextStartText

3 cups whole milk

1/2 cup cornmeal

1/2 teaspoon table salt

2 tablespoons unsalted butter, plus extra for greasing cooker

2 large eggs

1/3 cup molasses

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 cup dried cranberries (optional)

Garnish: ice cream, whipped cream, or light cream

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1. Grease the inside of the slow cooker with butter and preheat on high 15 minutes.

2. In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking 5 more minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter.

3. In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.

4. Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.

5. Serve warm topped with ice cream, whipped cream, or light cream.

Per serving (without ice cream or whipped cream): 219 calories; 7 grams protein; 28 grams carbohydrates; 17 grams sugar; 10 grams fat; 77 milligrams cholesterol; 301 milligrams sodium; 1 gram dietary fiber.