There were many versions of Victory Pudding. They all were sweetened with molasses and included some sort of cereal. If you can find rolled wheat at a health food store, try it in this recipe. The wheat kernels remaining in the center of each flake add a delicious crunch to the pudding.
2 cups milk
⅔ cup cooked rolled wheat flakes or old-fashioned rolled oats
⅓ cup light molasses
1 large egg, lightly beaten
1 teaspoon ginger
⅛ teaspoon salt
Plain or whipped heavy cream, optional
Preheat oven to 350°F. Bring milk just to a boil in a heavy saucepan over low heat, stirring occasionally.
Meanwhile, lightly grease a 1-quart casserole or baking dish.
Combine cooked rolled wheat, molasses, egg, ginger, and salt in a heatproof bowl. Gradually beat hot milk into wheat mixture. Transfer to the casserole.
Bake until center is set, 35 to 40 minutes. Cool 20 to 30 minutes, then serve warm with cream if desired.
4 Servings