Indian Pudding 2 to 3 hours

The slow cooker does this spicy cornmeal dessert beautifully. You can make it with half-and-half instead of milk if you want a rich pudding.

To Cook: Over medium heat in a large saucepan, heat 3 cups of the milk. Combine the 1/2 cup cold milk with the cornmeal and turn into the saucepan. Stir continuously until the mixture begins to thicken. Lower the heat and stir 20 minutes more. Beat the eggs in a small bowl and stir in the molasses, sugar, salt, ginger, and cinnamon. Cut the butter into the cornmeal mixture and stir in the raisins. Add the egg mixture and whip briskly, then pour into a buttered 2-quart mold. Pour 2 cups of water into the slow cooker, place the mold on a rack or trivet in the cooker, cover the pot, and cook on High for 2 to 3 hours. Serve warm with cream. Makes 8 servings.

Grosset & Dunlap, Ny, c1975

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