This is apparently “one of the six most popular recipes in Grape-Nuts’ 60-year history,” which simply makes me curious about what the other five are. (Or what the less-popular recipes were like, come to think of it!)
GRAPE-NUTS PUFF PUDDING
1 teaspoon grated lemon rind
1/4 cup butter
1/2 cup sugar
2 egg yolks, well beaten
3 tablespoons lemon juice
2 tablespoons flour
1/4 cup Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten
Cream lemon rind and butter together until well blended; add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, cereal, and milk, mixing well. (Mixture will look curdled, but this will not affect finished product.) Fold in egg whites. Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325°F) 1 hour and 15 minutes. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with plain or whipped cream. Serves 6.
I personally would never have thought of combining Grape Nuts and lemon flavors.
Creaming butter and sugar is pretty standard. Adding lemon zest isn’t particularly terrifying.
Once you add the milk and stuff, things get weird.
It’s not exactly like barf — a “ringing endorsement,” as Buzz pointed out.
It’s important to fold the egg whites in thoroughly, not just so the consistency is right, but also so it looks less like barf.
Once it’s baked, it looks much more like a cake than I had expected, considering the very loose batter. I was actually rather worried that it had dried out too much, since you can’t see whether there’s a pudding-custard layer underneath.
But there was! The end result is a lemony custard with a light cakey crust on top… with odd slightly crunchy bits evenly mixed throughout. It’s an interesting multi-layer pudding thing, and is actually a very similar methodology to the Super Puddin’ we tried last week over at Mid-Century Menu.
I personally love citrus desserts, but this was less popular with the kids, unfortunately. I think the crunchy bits threw them for a loop. And the Grape Nuts, even when softened and baked, still have a distinct crunch. It takes a few bites to get used to it.
I found this on Recipe Curio, which is a terrific repository of vintage recipes.