Cracked Wheat Pudding
|Cracked wheat||3⁄4 Cup (12 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Cinnamon stick||1 Small|
|Raisins||1⁄2 Cup (8 tbs)|
|Dark rum||2 Tablespoon|
|Eggs||2 , lightly beaten|
|Chopped blanched almonds||4 Teaspoon|
1. Preheat the oven to 325°. In a large saucepan, slowly heat the milk with the cracked wheat, molasses, cloves, nutmeg and cinnamon stick. Reduce the heat and simmer, stirring constantly, for about 5 minutes, or until thickened.
2. Transfer to a medium bowl and let cool for 10 minutes. Lightly butter eight 1-cup ramekins or custard cups. When the mixture has cooled slightly, remove the cinnamon stick and whisk in the raisins, rum and eggs.
3. Spoon the mixture into the ramekins. Place them in a large baking pan and pour enough boiling water into the pan to reach three-fourths of the way up the sides of the ramekins. Bake for 25 minutes, or until set. Serve with a sprinkling of almonds in the center of each pudding.