Wheat Berry Pudding with Golden Raisins and Cinnamon

Recipe from

Nutritional Information

Calories 425
Protein 9 g
Carbohydrate 56 g
Sugars 34 g
Fiber 3 g
Fat 19 g
Satfat 11 g
Sodium 233 mg
Cholesterol 188 mg


1/2 cup wheat berries
Kosher salt
1/2 cup sugar
1/3 cup cornstarch
3 1/2 cups whole milk
4 large egg yolks
1/2 cup heavy cream
3/4 cup golden raisins
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon


In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, about 1 hour; drain.

Meanwhile, in a medium saucepan, whisk together the sugar, cornstarch, and 1/4 teaspoon salt. Gradually whisk in 1/4 cup of the milk until a smooth paste forms. Whisk in the egg yolks, cream, and the remaining 3 1/4 cups milk.

Cook the mixture over medium heat, stirring constantly, until the first small bubbles start to sputter and the pudding has thickened, 6 to 8 minutes (do not allow it to boil). Remove from heat and stir in the raisins, butter, vanilla, and wheat berries.

Divide the pudding among six 8-ounce ramekins (or transfer it to an 8-inch square baking dish). Sprinkle with the cinnamon. Serve warm or chilled.


Katherine Greenwald,

September 2008