Cheese

Grape-Nuts Pudding

Photo by Posie Harwood
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

  • Serves 4-6
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
In This Recipe
Directions
  1. Preheat the oven to 325 degrees F. Grease a 1-quart baking dish or four 6-ounce custard cups or ramekins.
  2. Cream the butter with the sugar and lemon zest until light and fluffy.
  3. Add the egg yolks and beat well.
  4. Add the lemon juice, flour, cereal, salt, and milk. Beat until well-combined. It will look slightly curdled, but that's okay.
  5. In a separate, clean bowl, beat the egg whites until they have stiff peaks.
  6. Fold the egg whites gently into the batter.
  7. 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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See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • K
    K
Review
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.