Our recipe for Grapenut Pudding with Fig Sauce is an updated version of a classic dessert that has been served at restaurants throughout New England for decades. Many New Englanders are familiar with grapenut pudding – a rich, egg custard spiced with nutmeg and cinnamon, and a soft bottom layer of grapenut ‘crust’ that forms as the custard bakes and the cereal settles in the bottom of the baking dish.
I have to admit, I was never much of a fan of grapenut pudding. So when my husband first made the traditional recipe for us to feature here on A Family Feast – I rejected the recipe. (Afterall…we want only the best recipes to be featured here!) So Jack, always up for a challenge, set out to improve the recipe – and he’s created a version that I think is fabulous!
This updated version has malted milk powder added to the custard to give it a richer and slightly sweeter flavor. Plus we’ve added a simple but elegant fig sauce to serve over the top that really compliments the flavors of the custard and it really elevates this dessert to a whole new level. This pudding can be served as-is or with vanilla ice cream.