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Indian Pudding

3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger


Lightly grease slow cooker. Preheat on high for 20 minutes. Meanwhile bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth. Pour into slow cooker and cook on high for 2 to 3 hours or low for 6 to 8 hours.

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