Creamy Mennonite Heritage Pudding with Fruit Sauce

Cream of Wheat Pudding Recipe

🕒 Cook Time: 5 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 15 minutes

Description:

This Cream of Wheat Pudding recipe has been passed down through generations in my family, originating from the Mennonite Treasury of Recipes. It’s a nostalgic dish, deeply rooted in tradition and heritage. While some might find the concept of pudding made from cereal unusual, it’s a beloved staple for those with a Mennonite background. The creamy texture and comforting flavor make it a cherished childhood memory for many, including myself. Traditionally served with a luscious strawberry or raspberry sauce, this pudding is both simple to make and deeply satisfying.

Recipe Category:

Dessert

Keywords:

Lunch/Snacks, Grains, Healthy, < 15 Mins, Stove Top, Inexpensive

Nutrition Facts (Per Serving):

Calories: 386.2
Fat Content: 11.1g
Saturated Fat Content: 5.7g
Cholesterol Content: 191.6mg
Sodium Content: 299mg
Carbohydrate Content: 57.2g
Fiber Content: 0.8g
Sugar Content: 31.7g
Protein Content: 14.3g

Ingredients:

3 cups milk
1/4 teaspoon salt
1/2 cup sugar (divided)
1/2 cup cream of wheat
4 eggs, separated
2 teaspoons vanilla

Instructions:

Step	Description
1	Beat egg whites until foamy.
2	Gradually add 2 tablespoons of sugar to the egg whites while continuing to beat until meringue forms soft peaks. Set aside.
3	In a saucepan, heat the milk and salt over medium heat until it reaches a full boil.
4	Slowly sprinkle in the cream of wheat, stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens.
5	In a separate bowl, beat together the sugar and egg yolks until well combined.
6	Slowly add the egg yolk mixture to the hot cream of wheat mixture, stirring constantly. Cook over low heat for an additional 3 minutes.
7	Remove the mixture from the heat and carefully fold in the prepared meringue and vanilla until well combined.
8	Pour the pudding into individual serving dishes and allow it to cool to room temperature.
9	Serve the Cream of Wheat Pudding with your choice of custard sauce or fruit sauce, such as strawberry or raspberry sauce, for a delightful finishing touch.

Notes:

Be sure to stir the cream of wheat mixture constantly while cooking to prevent it from sticking to the bottom of the saucepan.
For a richer flavor, you can substitute some or all of the milk with heavy cream.
Leftover pudding can be stored in the refrigerator for up to 3 days. Simply reheat before serving, if desired.
Experiment with different fruit sauces to find your favorite pairing for this classic Mennonite dessert.