Cereal for dessert: Grape-nuts pudding

In Britain, the word “pudding” is used to refer to the dessert course of a meal. The British have a long tradition of puddings, both sweet and savory. New Englanders love their pudding, too. Did you know the Pilgrims had no dessert course, per se? All dishes, sweet and savory, were placed on the table at once. That’s right: In the early Plymouth colony, you could eat dessert first!

Grape-nut pudding, made with Post Grape-nuts wheat and barley cereal, is a favorite regional comfort food. Some bake it in the oven, but my mother makes it in a double boiler on the stovetop. Here’s her recipe:

Grape-nut pudding

Two eggs, slightly beaten

1/3 cup sugar (brown or white)

2/3 cup Grape-nuts

2 cups milk

1 teaspoon vanilla

In the top of a double boiler, off the heat, mix eggs, sugar and Grape-nuts. Add milk. Cook for 35 to 45 minutes, stirring gently on occasion so the cereal won’t sink to the bottom. When thickened, remove the pudding from double boiler and gently stir in 1 teaspoon vanilla. Cool and chill. Serve with whipped cream, if desired. Serves four.