Nugget Pudding II

Roberta J 0

"A steamed wheat and barley nugget pudding with a dash of nutmeg. This recipe came to me early on in my marriage from an elderly lady in Vermont. Serve warm, topped with whipped cream."

Ingredients 1 h 10 m {{adjustedServings}} servings 253 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 1 quart baking dish.
  2. In a large bowl combine cereal, milk, sugar, nutmeg, vanilla, eggs and salt. Pour into dish and let stand 15 minutes.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean.
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Reviews 4

  1. 4 Ratings


Excellent version of Grape-Nut pudding, a New England favorite. Oddly enough, I've never found anyone who came from somewhere outside of New England who was brought up with this classic. Guess it's an acquired taste. Pity. The flavor is simple and uncomplicated like many recipes of this era, such as bread pudding, rice pudding, etc. It was born of relative poverty, when most households had little extra for desserts. Frugality dictated that women use what they had. I made this to take to my ailing mom, and she loved it. Added just a little cinnamon, plus a dash of lemon extract to offset the sweetness. Some finely grated lemon rind would be a nice addition. Sets up firmly, yet soft. Thumbs up on this one!


This recipe took 1 hour to bake in my oven which is tested for accuracy often. I used the knife as you do in a custard pie and as the recipe states. I found this recipe to be just OK -- one that I would make only if I had to when my pantry was bare. My husband gave it 4 stars but because it was a tad on the sweet side, took so long to bake, and was not appealing to me, I gave the rating two stars. I will not be making this again. There are too recipes to make and so little time.


Great way to use that box of Grape Nuts I have aging in the cupboard. I added 1 tsp cinnamon to give it a little more flavor. Also I didn't have my turkey roaster pan available, so I just couldn't it without the water bath. It took about 60 minutes to cook. Very tasty with a nice texture. A tad sweet--will try using 2/3 cup sugar next time.