Marbled Creamy Wheat Pudding

Indulge in velvety Marbled Creamy Wheat Pudding, echoing Middle Ages frumenty recipes. Nostalgic yet modern, enriched with fruit. A flavorful journey.

Our Marbled Creamy Wheat Pudding is a delightful dessert with a velvety texture and subtle vanilla and chocolate flavors. This dessert was adapted from frumenty dinner recipes that are hundreds of years old, from the Middle Ages. Frumenty is the traditional name of the dish, without the sugar and vanilla, but still with the fruit, and with meat dripping instead… this was often enjoyed as a Lenten Sunday feast during the Middle Ages, with the rum being passed under the table. We like to enjoy it when we practice our weekly Sabbath rest. It’s probably the best creamy wheat recipe you’ll ever find. We enjoy this dessert on Friday nights when we rest, feast, and celebrate our wins for the week! It’s versatile, customizable, and evokes a comforting, nostalgic appeal. It is traditionally made with almond milk, as during the Middle Ages in Western Europe, almonds were easier to get and less costly than milk. We use goats’ milk, because that’s what’s readily available to us here on the farm! Add your favorite toppings, or enjoy it as is. We love it with fresh berries or peaches. It’s both delicious and nutritious, packed with the regeneratively grown Hard Red Spring Wheat whole grain goodness, fiber, vitamins and essential minerals. You can grab that ingredient here. Whether as a dessert or a wholesome breakfast alternative, this pudding is a satisfying treat that will surely be gone the same day you make it. Pass the rum, and celebrate!

This recipe can also be adapted to make a more traditional dinner frumenty, by leaving out the sugar, vanilla and chocolate, and adding the fat of whatever meat you are cooking for dinner. The traditional English way was to serve the frumenty on the table, and the rum under the table! There is a great traditional recipe for Frumenty here. There is always our Creamy Wheat breakfast cereal recipe here.

Marbled Creamy Wheat Pudding

Drew Speroni

Our Marbled Creamy Wheat Pudding is a delightful dessert with a velvety texture and subtle vanilla and chocolate flavors. This dessert was adapted from frumenty dinner recipes that are hundreds of years old, from the Middle Ages.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Dessert

Servings 4 people

Equipment

• 1 Whisk
• 1 Medium size cooking pot
• 1 Measuring cups and spoons
• 2 medium bowls
• 4 dessert bowls

Ingredients

  

1x2x3x

• 3 cups almond milk or whole milk (we use raw goat's milk)
• 1⁄2 cup Early Bird Creamy Wheat
• 1⁄4 tsp salt
• 1⁄2 cup raw sugar (or sweetener of preference) plus 2 tbsp sugar
• 4 egg yolks
• 4 egg whites
• 1⁄2 tsp vanilla extract
• 3 tbsp chocolate powder
• 2 tbsp chocolate syrup
• 1 peach, sliced, or ½ cup berries
• 1/8 cup spiced rum (optional)

Instructions

 

• Beat egg whites until foamy.
  
• Add 2 tbsp sugar and continue beating, until your meringue stands up in peaks, and then set it aside.
  
• Heat milk and salt just to boiling, stirring almost constantly with whisk.
• Reduce heat to a low simmer. Slowly pour in Early Bird Creamy Wheat, continuing to stir with whisk until mixture thickens.
• Beat sugar and egg yolks with whisk, and very slowly add it to the hot mixture.
  
• Continue cooking on low heat for 3 minutes, stirring occasionally.
• Fold the hot mixture into meringue.
  
• Add vanilla.
  
• Split mixture into 2 equal parts (about 2 cups each). Whisk cocoa powder and chocolate syrup   into one of the mixtures.
• Pour ½ of the non-chocolate bowl into serving dishes.
  
• Pour all of the chocolate blend into the serving dishes.
• Pour the remaining non-chocolate blend into the pudding dishes.
• Garnish with fruit and pour rum over the top, or whipped cream, or both. Get creative!
  

Notes

Our Marbled Creamy Wheat Pudding is a delightful dessert with a velvety texture and subtle vanilla and chocolate flavors. This dessert was adapted from frumenty dinner recipes that are hundreds of years old, from the Middle Ages. Frumenty is the traditional name of the dish, without the sugar and vanilla, but still with the fruit, and with meat dripping instead… this was often enjoyed as a Lenten Sunday feast during the Middle Ages, with the rum being passed under the table. We like to enjoy it when we practice our weekly Sabbath rest. It’s probably the best creamy wheat recipe you’ll ever find. We enjoy this dessert on Friday nights when we rest, feast, and celebrate our wins for the week! It’s versatile, customizable, and evokes a comforting, nostalgic appeal. It is traditionally made with almond milk, as during the Middle Ages in Western Europe, almonds were easier to get and less costly than milk. We use goats’ milk, because that’s what’s readily available to us here on the farm! Add your favorite toppings, or enjoy it as is. We love it with fresh berries or peaches. It’s both delicious and nutritious, packed with the regeneratively grown Hard Red Spring Wheat whole grain goodness, fiber, vitamins and essential minerals. Whether as a dessert or a wholesome breakfast alternative, this pudding is a satisfying treat that will surely be gone the same day you make it. Pass the rum, and celebrate!

Keyword Breakfast, chocolate, chocolate creamy wheat, chocolate pudding, chocolate wheat, chocolate wheat pudding, creamy wheat, Dessert, pudding, whole grain

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