Enfield Shaker Bread Pudding Recipe

“I sometimes make a pudding of cracked wheat which I think is quite palatable and healthy, by taking the mush which has been thoroughly cooked, and adding sugar, milk, and eggs, (raisins if you choose). Prepare in about the same way you would for a nice pudding.”

Preheat the oven to 325 degrees.

In a large saucepan, slowly heat the milk with the cracked wheat, molasses, cloves, nutmeg, salt, and cinnamon stick. Reduce the heat and simmer, stirring frequently for about 15-20 minutes until thickened. Taste. The mush should be slightly chewy but not crunchy.

Cool slightly. Remove the cinnamon stick. Mix in the eggs and raisins.

Spoon the mixture into small ramekins. Will likely fit in 9 small, 1/2-cup ramekins.

Place ramekins in a large baking pan and pour enough boiling water into the pan to reach three-fourths of the way up the sides of the ramekins.

Bake for 25 minutes. Cool. Garnish with optional topping.

Kitchen-Tester’s Note: The updated recipe with molasses is very reminiscent of Indian Pudding. Eldress Rosetta’s recipe with sugar and no suggested spices would have tasted more like a rice pudding. If you choose to make this with sugar, use 1/2 cup (100 grams) sugar.