Tastes can evoke vivid memories, and for me a familiar taste of my childhood is Graham Nut Pudding. This is a pudding my mom made often when I was growing up. It is not a typical pudding – none of my friends had ever heard of such a custard – but we all loved it. It's an old-fashioned comfort pudding and usually it didn’t last long enough to chill before it was devoured at breakfast or brunch.
My mom loves to be in the kitchen. Her home-cooked dinners, homemade school lunches and countless pies cooling on the kitchen counter fill my memory. When I started copying some of her recipes to begin my own collection, Graham Nut Pudding was the first one I grabbed. In fact, my mom made it last week while I was visiting in Boston.
As Mother’s Day approaches, it warms my heart to see my sons enjoying this same pudding as much as I do. Time passes quickly, as evidenced by my delightful, growing boys (both taller than me now!), and I hope as they journey into the world they will have many fond kitchen memories to take with them. Happy Mother’s Day!
Graham Nut Pudding
From my mom
1/2 cup homemade graham nuts or Grape-Nuts cereal
4 cups whole milk
3/4 cups sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon (optional, I prefer to use only the nutmeg)
4 eggs, lightly beaten
2 teaspoons vanilla
Preheat oven to 350 degrees. Butter a 1 1/2 quart casserole and place in a roasting pan. Have boiling water ready to pour in pan.
In a large mixing bowl, stir together all the ingredients. Pour into the prepared casserole. Pour boiling water in the roasting pan until it reaches about halfway up the casserole.
Bake for 1 1/4 hours. The pudding will be set but still jiggle a bit. Remove it from the roasting pan to cool. It can be eaten warm or put in the refrigerator to chill for the next day. Enjoy!