Wonderful pudding made from cereal


October 30, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

The Grape-Nut pudding recipe that Helen R. Maxwell of College Place, Wash., requested drew more than 60 responses. Most were very similar.

Maxwell wanted the recipe for her brother. She wrote, "My brother often talks about the recipe, which my mother made, probably in the 1920s or '30s. He is 87 years old now."

Ann Lang of Frederick responded with tester Laura Reiley's choice. Lang wrote, "I found this immediately -- hope this makes Helen Maxwell's brother happy. It's from Square Meals by Jane and Michael Stern, copyright 1984. This cookbook has some wonderful old `comfort' recipes.

"The recipe was titled Gentle Person's Grape-Nut Pudding, and the humorous caption with the recipe noted: `Grape Nuts cereal is scary. What are those little rough nubs anyway? And what are you supposed to do with them? If you pour them in a bowl with milk, they soak it all up and seem to grow twice their size. They are a fascinating dilemma; despite their abnormal behavior, they taste good. And they can be tamed ... by incorporating them into this traditional New England nursery pudding. Without a grain of sugar, it is a dowdy dish indeed, but dates, raisins and spices give it powerful aromatic allure on a winter afternoon.' "

Grape-Nut Pudding

Serves 6 to 8

3 1/4 cups boiling water

2 cups Grape-Nuts cereal

2 eggs, separated

1 tablespoon cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

2 cups chopped walnuts

1/2 cup raisins

1/2 cup chopped dates

pinch salt

Pour boiling water over Grape-Nuts and set aside to cool. Preheat oven to 350 degrees. Beat egg whites until stiff and set aside. Beat yolks with spices; add nuts, raisins, dates and salt.

Mix with Grape-Nuts and fold in stiffly beaten egg whites. Pour into buttered 10-cup souffle dish. Bake 45 to 60 minutes.

Tester Reiley's comments: "The Grape-Nuts lose their telltale crunchiness, yielding a dense, almost oatmeallike pudding that is as comforting as could be. It would make a wonderful winter breakfast or brunch item, and could be a dessert after dinner if you added 1/4 cup to 1/2 cup of sugar. Scoop out servings into bowls while the pudding is still very warm, then pour on just a touch of heavy cream for added luxury."

Recipe requests

Polly Fisher of Thurmont wants a recipe for cream of onion soup like "the one I recently had at the Outback Restaurant. It was delicious with a mellow onion flavor."

Demaris Morgan of Randallstown is seeking a recipe for pineapple pudding. "It has crushed pineapple, whipped cream, sherry, Knox [gelatin], pineapple juice and no bread."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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