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Grape Nut Pudding with Fig Sauce

Grapenut Pudding with Fig Sauce

  • Prep Time: 25 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings


For the pudding

  • 4 cups whole milk
  • 1 cinnamon stick
  • 1 tablespoon vanilla
  • Pinch of nutmeg
  • 1 cup malted milk powder (such as Ovaltine)
  • 1 cup Grape Nuts cereal
  • 5 eggs
  • 1 egg yolk
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 pinch of salt
  • Nutmeg and cinnamon to sprinkle on top of custard
  • 1 tablespoon butter

For the sauce

  • 4 fresh figs, tops cut off and diced
  • ¼ cup port wine
  • ½ cup brown sugar
  • 1 tablespoon butter
  • ½ teaspoon lemon juice


For the pudding

  1. Preheat oven to 350 degrees.
  2. Heat milk in saucepan with cinnamon stick, vanilla, nutmeg and malted milk powder and heat until scalded – this is 180 degrees measured by using a probe thermometer. (If you don’t have a probe thermometer, this is hot but not to a boil.) Scalding the milk will help infuse the flavors of the cinnamon, vanilla, nutmeg and malt and also lessen the baking time.
  3. Add the Grape Nuts cereal to the milk mixture and let sit for ten minutes.
  4. In a large bowl, beat eggs and egg yolk. Add both sugars and salt and beat again to mix.
  5. Remove the cinnamon stick from the milk and discard.
  6. Add a small amount of hot milk to the eggs, beating constantly as you go. (This is called tempering or bringing the egg temperature slowly up so that they do not cook and become scrambled eggs.) As soon as the eggs are tempered (close to the same temperature as the milk), add the remaining milk and Grape Nuts.
  7. Butter a medium casserole dish (ours was 7 ½” round by 3” deep but you can use any size you wish and alter the cooking time.) Pour all contents into the buttered dish and sprinkle lightly with cinnamon and nutmeg.
  8. Place the filled casserole dish into a larger pan and fill hot water up and around the outside of the glass dish until the water is halfway up. (See our How-To Bake Using a Water Bath here – if using a glass baking dish, you will not need to wrap in foil first).
  9. Place the pan in the oven and bake for ninety minutes or until a paring knife or tooth pick inserted in the center comes out clean. Again, the cooking time will vary greatly depending on the size of your baking dish – a 9×13-inch glass dish should take approximately 50 minutes to cook. Let cool for ten minutes before serving.
  10. Scoop into serving dishes and top with fig sauce. May also be served with ice cream or whipped cream.

For the fig sauce

  1. Combine all five ingredients into a sauce pan, bring to a boil, reduce heat and simmer for five minutes. Heat longer for a thicker consistency.