By Kevin Williams
This recipe may sound suspect, like you're about to consume a dessert of Cream of Wheat or something, but it's actually more like a a delicious molasses-infused bread pudding. The recipe comes from Pathway Publishing the old Amish publishing firm based in Aylmer, Ontario.
Reader Barbara made this for us and I only wish that we had the ability to email food, because this is one I'll have to try. I'm familiar with the recipe, this joins a whole category of recipes of this mold that have their roots in the Great Depression are are full of ingredients readily available in your own kitchen.
Barbara's husband declared: "OMG that is delicious. Every bite I take is lively and you can taste everything in every bite!!"  So that is quite an endorsement.
This pudding reminds me a bit of "raisin pudding" which I posted earlier this year. Click here for that recipe.
Gathering ingredients for Whole Wheat Pudding....
Whole wheat pudding tastes a bit like a molasses-infused bread pudding
A small dish of whole wheat pudding which Barb's husband doused with half and half before eating, made for a good dessert!
WHOLE WHEAT PUDDING
Cream together:
 4 tbsp. shortening
Add:
2 well beaten eggs
 Mix well then add:
2 cups sour or buttermilk
1-½ cup flour
2 tsp. baking powder
2 tsp. salt
1 cup raisins or chopped apples
1 cup sugar
2 cup sorghum
1 cup oatmeal
2 cups whole wheat flour
1 tsp. soda
 Bake in well-greaed 9 x 13 inch pan, 35 minutes at 350 deg. Serve warm or cold with fruit and milk.
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