This recipe was inspired by traditional New England Indian pudding. My version is made in the slow cooker instead of being baked for hours in the oven. If the molasses flavor is too strong, cut the amount to 1/3 cup. —Susan Bickta, Kutztown, Pennsylvania


Test Kitchen tip
  • This method is a little different than most slow-cooker recipes. You really do have to make time to stir it periodically, or the edges will get too dark.