As I've mentioned before, one of Andy's favorite desserts is Indian pudding. Making it is an all-day affair, however, because you need to stir it every half hour for 4–6 hours. Here, however, is a crockpot version, which he says is almost as good as the traditional version. It takes just as long, but you don't have to keep stirring it.
3 cups milk
1/2 cup cornmeal
1/2 tsp. salt
1/4 cup light brown sugar
1/3 cup molasses
2 tbsp. butter
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. ginger
Coat crockpot lightly with cooking spray. Preheat on high for 20 minutes.
Meanwhile, heat milk, cornmeal, and salt in a saucepan on the stove and bring to a boil. Boil for 5 minutes, stirring constantly. 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 crockpot and cook on high for 2–3 hours or low for 6–8 hours. Serve topped with vanilla ice cream or frozen yogurt (mandatory!).