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141 River Rd


Indian Pudding with Maple Whipped Cream

This recipe came to us via Yankee Magazine and is a recipe passed down from Plimoth Plaintation.



  • 3 cups whole milk
  • 1/2 cup cornmeal
  • 1/2 teaspoon table salt
  • 2 tablespoons unsalted butter, plus extra for greasing cooker
  • 2 large eggs
  • 1/3 cup molasses
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 cup dried cranberries (optional)
  • Garnish: ice cream, whipped cream, or light cream
  • Instructions:

  • Grease the inside of your slow cooker with butter and preheat on high 15 minutes.

  • In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter.
  • In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.
  • Scrape batter into the slow cooker (5-6 quart) and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.
  • Serve warm topped with ice cream, whipped cream, or light cream.
  • We used McNamara Dairy's cream and whipped it while adding our own maple syrup to taste.