The Red Rascal Strikes Again!

A popular New England receipt is Grape-Nuts pudding. For some reason, Mainers like to make a sweet egg custard and put breakfast cereal in it. They also make a Grape-Nuts ice cream. I’ve never seen it outside of the New England states. The pudding is even the Tuesday dessert special at Moody’s Diner on Route One in Waldoboro.

So, in Cleveland, if you want Grape-nuts pudding, you gotta make it yourself. Like I say, it’s a sweet egg custard with the breakfast cereal added to it. Like rice pudding, but instead of rice, Grape-nuts. So this afternoon, I made some.  Here it is.The scoop at the bottom, I made with a soup spoon.  I put it on the table to cool, and the divot at the top of the frame was made by the small, household predator.  I suspect the redhead with the yellow eyes.

Sigh.

Here’s the receipt, if you or your cat is hungry. 1/4 cup butter
1/4 cup sugar or honey
1 tsp grated lemon rind
2 egg yolks
3 tbs lemon juice
2 tbs all purpose flour
1/4 cup grape nuts
1 cup milk
2 stiffly beaten egg whites

Thoroughly cream butter, sugar & lemon rind. Add egg yolks and beat until light and fluffy. Beat in lemon juice, flour, cereal & milk. (Mixture will look curdled but will not affect the finished product). Fold in beaten egg whites. Pour in greased, 1qt baking dish; place the dish in a pan of hot water. Bake at 325 for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with or without whipped cream.