Graham Pudding
Ingredients
Directions
Make the pudding
Boil the water in a pot.
Add salt to the boiling water.
Slowly stir in graham flour until thick.
Reduce heat and let it simmer for 15 minutes, stirring occasionally to prevent burning.
Serve
Serve nearly cold with sugar, syrup, or cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Graham flour
- Thickens the boiling water into a porridge-like pudding as its starch gelatinizes.
- Water
- Forms the liquid base that the flour thickens into a pudding.
The step that matters
Stirring in the graham flour. Adding flour slowly while stirring keeps it from clumping into lumps. Stirring during the simmer also prevents the bottom from scorching, since the thick mixture sticks and burns easily.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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