Graham Pudding
Graham Pudding offers a sweet, creamy dessert with a buttery crust, perfect for those who enjoy rich, comforting flavors in a simple, homey presentation.
Ingredients
Instructions
- Melt 1/2 stick of butter.
- Add the melted butter to the graham cracker crumbs and mix well.
- Press the mixture into the bottom of an 8 x 8-inch baking pan to form a crust.
- Pour the half and half over the crust.
- Add sugar, flour, and vanilla to the mixture and stir well.
- Bake or chill as desired (note: specific baking instructions are not provided).
Tips & Substitutions
For a richer flavor, consider using whole milk instead of half and half. If you want a lighter version, you can substitute the butter with applesauce. Make sure to mix the ingredients thoroughly to avoid clumps, and experiment with adding a pinch of cinnamon or nutmeg for extra warmth. If you'd like a more textured crust, you can incorporate crushed nuts into the graham cracker base.
Serving Suggestions
Graham pudding is delicious served warm or chilled. Top it with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with St. Clair Pudding, creating a delightful dessert spread. Consider serving it alongside fresh berries or a drizzle of caramel sauce for a touch of elegance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or until warmed through. If you prefer a warm dessert, you can also bake it at 350°F for about 10 minutes, keeping an eye on it to prevent overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Graham Pudding contains roughly 695 calories, with 18g protein, 144g carbohydrates, and 4g fat. It is an excellent source of iron (45% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just add 1 1/2 teaspoons of baking powder and a pinch of salt to ensure it rises properly. This substitution will help maintain the texture of the pudding.
What should I do if the pudding doesn't set?
If the pudding doesn't set as expected, it may need more time in the oven or refrigerator. If baked, check for doneness by inserting a toothpick in the center; it should come out clean. If chilled, let it sit longer in the fridge to firm up.
Can I make this recipe in advance?
Absolutely! This pudding can be made a day or two ahead of serving. Keep it covered in the refrigerator. Just remember to give it some time to come to room temperature before serving, as it can be enjoyed both warm and cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).