A steamed wheat and barley nugget pudding with a dash of nutmeg. This recipe came to me early on in my marriage from an elderly lady in Vermont. Serve warm, topped with whipped cream.
INGREDIENTS (for 6 servings):
- 1 cup wheat and barley nugget cereal (e.g. Grapenuts TM)
- 3 cups milk
- 3/4 cup white sugar
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 pinch salt
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 1 quart baking dish.
In a large bowl combine cereal, milk, sugar, nutmeg, vanilla, eggs and salt. Pour into dish and let stand 15 minutes.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean.