Grapenut Pudding: swing and a miss
Grapenut pudding, for the unfamiliar, is a popular New England dessert made of Grape-Nuts cereal, developed at some point in the early 20th century. (Grapenut ice cream is also a delicious specimen of the local repertoire.) There are two recipes that are predominant — one primarily custard, and one primarily grape-nuts.
Over the weekend, I tried, for the first time, to make grapenut pudding on my own, and I added the extra challenge of making it non-dairy. The recipe appearing on Yankee Magazine’s website, of the custard style, was my starting point. While it tasted okay, I ultimately deemed the recipe a failure because the grapenuts failed to stay dispersed within the liquid, creating two unpleasantly discrete pudding strata.
I’m going to dig up my grandmother’s recipe and start there next time.
Looks like your Grapenuts really sunk to the bottom… I was disappointed the first (and only) time I tried using soy milk in this recipe. I guess Hashem meant for some things to be dairy.
I really like the 2-strata thing. But if you don’t, you can stir the mixture a few times as it bakes and that’ll distribute the Grapenuts throughout.
Now, where are my Grapenuts…
if you stir the grapenut pudding 1/2 WAY THROUGH COOKING THE GRAPENUTS WON’T SINK