India pudding cake is called India because of the cornstarch which is useful as it takes. Long ago, when settlers arrived in the new world we are used to eating simple desserts made with wheat flour. You may not have been made very sweet at that time. But were created to help fill the stomachs of those who ate them.

Being in the U.S., where there was no wheat at that time in the region to make and use wheat flour in your recipes, simply adjust the recipe to suit the ingredients you could get a hold of to include. Back then simply substituted the cornmeal for flour in the cake they were doing on this side of the pond. You can still do the same today if you wish.

Adaptation of Crockpot recipes to suit you and your cravings Families

The adaptation of the original recipe is not new, it’s something that’s been going on for many years.

This is because it is so easy to make and can use different ingredients to create flavors and aromas of the dishes or desserts to make at home. Using the slow cooker to help prepare these delicious dishes and is much more pleasant.

If you have never made or eaten anything that includes corn meal as an ingredient that may be losing a lot of great flavor. If you are looking for a rich flavor and delicious dessert old fashioned type, you need to make a crockpot pudding India to serve your family and friends.

You can make this delicious dessert as it is, or may want to add some raisins or dates or even some chopped pecans or walnuts to dress even more. Everything really just depends on the types of things you and your family enjoys eating. Experiment with recipes that use can be fun and add something new and different in their diet.

Crockpot Indian Pudding Recipe

What you need

3 cups milk
* ½ cup cornmeal
* ½ teaspoon salt
* 3 eggs
* ¼ cup brown sugar
* Molasses 1 / 3 cup
2 tablespoons butter or margarine
* ½ teaspoon ginger
* ½ teaspoon cinnamon
* ¼ teaspoon ground allspice

How to Make

Lightly grease the inside of the crock pot and then turn on high. Cover until needed.

The use of a medium to large pot add the milk and then add the cornmeal and salt. Bring mixture to a boil while continuing to stir for 5 minutes. Cover with a lid, then reduce heat to simmer for 10 minutes.

Using a large bowl mix the eggs are added, brown sugar, molasses, butter or margarine, ginger, cinnamon and allspice. Whisk to combine, then gradually beat in flour mixture of corn and stir until smooth texture.

Pour this mixture into the crock pot and then cook on high for 2 to 3 hours or you can simmer for 6 to 8 hours.

Lisa Beverley writes highly informative and researched articles for end consumers about a variety of health care topics including remedies, Recipes, IndianRecipes,Slimming,weight loss products, bodybuilding supplements and diet tips.