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Wheat Berry Pudding with Golden Raisins and Cinnamon

Wheat Berry Pudding with Golden Raisins and Cinnamon

Real Simple SEPTEMBER 2008

  • Yield: Makes 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 425
  • Protein: 9g
  • Carbohydrate: 56g
  • Sugars: 34g
  • Fiber: 3g
  • Fat: 19g
  • Saturated fat: 11g
  • Sodium: 233mg
  • Cholesterol: 188mg

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Wheat Berry Pudding with Golden Raisins and Cinnamon recipe