Author Notes
In 1952, this recipe appeared on the back of the Grape-Nuts cereal box, although it was developed way back in 1926. It makes a sweet, soft cake that has a pudding cake-like texture: cakey on the top and custardy on the bottom. Tart and bright with lemon, nutty with the cereal, it's a really excellent springtime dessert. It might not SOUND sexy, but...it is. —Posie (Harwood) Brien
Ingredients
-
1/4 cup
butter
-
1/2 cup
sugar
-
1 teaspoon
freshly grated lemon zest
-
2
eggs, separated
-
3 tablespoons
lemon juice
-
2 tablespoons
all-purpose flour
-
1/3 cup
Grape-Nuts cereal
-
1/4 teaspoon
salt
-
1 cup
milk
Directions
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Preheat the oven to 325 degrees F. Grease a 1-quart baking dish or four 6-ounce custard cups or ramekins.
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Cream the butter with the sugar and lemon zest until light and fluffy.
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Add the egg yolks and beat well.
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Add the lemon juice, flour, cereal, salt, and milk. Beat until well-combined. It will look slightly curdled, but that's okay.
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In a separate, clean bowl, beat the egg whites until they have stiff peaks.
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Fold the egg whites gently into the batter.
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Pour the batter into the prepared baking dish(es), and bake. If using a 1-quart dish, bake for 1 hour and 15 minutes. If using ramekins, bake for 40 minutes. The pudding is ready when the top springs back when pressed gently. Serve warm or cold.
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