Slow cooker back bay indian pudding

4 servings

Ingredients

Quantity Ingredient
2 cups EVAPORATED MILK
⅓ cup YELLOW CORNMEAL
⅓ cup BROWN SUGAR
1 teaspoon CINNAMON
⅛ teaspoon GROUND CLOVES
1 cup MILK
⅓ cup MOLASSES
2 tablespoons UNSALTED BUTTER
½ teaspoon SALT
1 pint VANILLA ICE CREAM

Directions

IN MEDIUM HEAVY SAUCEPAN, BRING THE EVAPORATED MILK AND WATER JUST TO A SIMMER OVER MEDIUM HEAT, STIRRING OFTEN TO AVOID BOILING OVER.

GRADUALLY WHISK IN THE CORNMEAL. REDUCE THE HEAT TO LOW AND SIMMER, WHISKING OFTEN TO PREVENT STICKING TO THE BOTTOM OF THE PAN, UNTIL THE MIXURE IS QUITE THICK, ABOUT 20 MINUTES. REMOVE FROM THE HEAT AND WHISK IN THE MOLASSES, BROWN SUGAR, BUTTER, CINNAMON, SALT AND CLOVES, UNTIL THE BUTTER IS MELTED. TRANSFER TO A WELL BUTTERED SLOW COOKER. COVER AND SLOW COOK, STIRRING ONCE OR TWICE, UNTIL THE CENTER OF THE PUDDING SEEMS SET BUT NOT NOT FIRM, ABOUT 3 HOURS ON HIGH.

SPOON INTO BOWLS AND SERVE IMMEDIATELY WITH SCOOP OF ICE CREAM.

(READY AND WAITING) Submitted By MEG ANTCZAK On 04-15-95

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