This food memory Friday is dedicated to Robert. Graham cracker pudding was one of his favorite desserts growing up. A staple in the Amish community, the pudding tastes like a caramel custard and is combined with a graham cracker crumb mixture and whipped cream. It’s comfort food at its finest.
This was my first time making homemade pudding; and while I’m typically not a lover of pudding, I appreciated the difference between the pre-packaged stuff and homemade. There really is no comparison.
If you are looking for a dessert to help lift your spirits and satisfy your soul, look no further.
And a little throwback photo of Bert and his momma…
Graham Cracker Pudding
Yield: 8 servings
For the pudding
- 1/2 cup (1 stick) butter
- 1 cup light brown sugar
- 1 1/2 cups water, at room temperature
- 2 Tbsp flour
- 2 Tbsp cornstarch
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 cup milk
For the crumbs
- 12 graham crackers, crushed
- 2 Tbsp butter, melted
- 1/4 cup white sugar
For the whipped cream
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
First, make the pudding…
1. In a medium-sized saucepan, melt the butter over medium heat. Add in the brown sugar and whisk until smooth. Bring to a boil. Carefully add in the water (mixture will bubble)!
2. In a separate bowl, mix together the yolks, sugar, cornstarch, milk, and flour. Stir into hot mixture. Reduce heat to low and cook until thickened, stirring frequently. Remove from heat and cool.
Then the crumb mixture…
3. Combine the graham cracker crumbs, butter, and sugar and mix until evenly coated.
After that make the whipped cream…
4. Place the heavy whipping cream in a medium-sized bowl. Beat on high until stiff peaks form. Fold in the vanilla, powdered sugar, and cinnamon.
Finally, assemble the pudding..
5. Layer the crumbs and pudding in a glass bowl. Topped with whipped cream and any remaining crumbs. Enjoy!
Source: Adapted from Olde Tyme Cooking