Indian Pudding (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 8 |
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Ingredients:
1 (3.4-ounce) box instant butterscotch pudding |
1 (8.5-ounce) box instant corn muffin mix |
3 cups milk |
3 eggs, lightly beaten |
1/2 cup dark or robust molasses |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
Directions:
1. Spray a 4-quart slow cooker with cooking spray; set aside.
2. In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
3. In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
4. Serve warm.
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