Food Network: Indian Pudding

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Indian Pudding
Recipe courtesy Sandra Lee

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

Instructions
Spray a 4-quart slow cooker with cooking spray; set
aside.

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.

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.
Serve warm.