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Marbled Creamy Wheat Pudding
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Picture this: A quiet evening, the fire crackling, and the scent of vanilla and chocolate wafting through the kitchen. This is more than just dessert—it’s a tradition, a moment of rest, a celebration of the week’s work. Our Marbled Creamy Wheat Pudding is inspired by the age-old frumenty, a dish enjoyed in medieval times, adapted into something rich, comforting, and just sweet enough.
Frumenty, once a staple in European kitchens, was a humble dish made of whole grains, often cooked with milk or broth, and enjoyed during feasts and fasts alike. It was thick, nourishing, and sometimes enriched with meat drippings or fruit.
We’ve taken that history and woven it into something a little more indulgent—layered with vanilla and chocolate, marbled for beauty, and kissed with the warmth of spiced rum.
And the best part? It’s still packed with the same wholesome, regeneratively grown Hard Red Spring Wheat that our farm is known for.
Ingredients
– 3 cups almond milk or raw goat’s milk
– ½ cup Early Bird Creamy Wheat
– ½ tsp salt
– ½ cup raw sugar (plus 2 tbsp for meringue)
– 4 egg yolks
– 4 egg whites
– ½ tsp vanilla extract
– 3 tbsp chocolate powder
– 2 tbsp chocolate syrup
– 1 peach, sliced, or ½ cup fresh berries
– ⅛ cup spiced rum (optional)
Step-by-Step Instructions
Creating the Perfect Pudding:
1. Whip the Egg Whites: Beat egg whites until foamy, then add 2 tbsp sugar and continue beating until peaks form. Set aside.
2. Heat the Milk: Warm the milk and salt in a pot over medium heat, stirring frequently until it just reaches a boil.
3. Cook the Wheat: Reduce heat to a low simmer and slowly add Early Bird Creamy Wheat, whisking constantly until thickened
4. Blend the Yolks: In a bowl, whisk the egg yolks with sugar, then slowly incorporate into the hot mixture, stirring continuously
5. Combine & Cook: Keep the mixture on low heat for another 3 minutes, stirring occasionally.
6. Fold in the Meringue: Gently incorporate the meringue into the warm mixture, maintaining the airy texture.
7. Flavor & Marble: Split the mixture into two equal parts. Add vanilla to one and whisk chocolate powder and syrup into the other
8. Layer & Serve: Pour half of the vanilla mixture into serving bowls, followed by the chocolate blend, then the remaining vanilla mixture for a marbled effect.
9. Garnish & Enjoy: Top with fruit, a drizzle of spiced rum, or a dollop of whipped cream.
The Magic of Marbling
The beauty of this dish is in the contrast—the rich chocolate swirls melting into the creamy vanilla.
Each spoonful is a different experience, a balance of deep cocoa notes and light, custard-like warmth.
Want to take it back to its roots? Skip the sugar, vanilla, and chocolate, and instead stir in the drippings of roasted meat for a savory take. It’s how our ancestors enjoyed it, with a splash of rum passed under the table.
Frequently Asked Questions
What makes this pudding so creamy?
The secret lies in using **Early Bird Creamy Wheat** and properly incorporating the egg yolks without overheating. This ensures a smooth, luscious texture.
Can I make this without dairy?
Absolutely! Almond milk was commonly used in medieval times, and it works beautifully here. You can also try coconut or oat milk.
How long does this keep?
It’s best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Reheat gently with a splash of milk to restore creaminess.
Can I use a different grain?
While **Early Bird Creamy Wheat** gives the best texture, you can experiment with finely ground semolina or another soft wheat.
Marbled Creamy Wheat Pudding
Our Marbled Creamy Wheat Pudding is a delightful dessert with a velvety texture and subtle vanilla and chocolate flavors. This dessert was adapted from frumenty dinner recipes that are hundreds of years old, from the Middle Ages.
Equipment
- 1 Whisk
- 1 Medium size cooking pot
- 1 Measuring cups and spoons
- 2 medium bowls
- 4 dessert bowls
Ingredients
- 3 cups almond milk or whole milk (we use raw goat's milk)
- 1⁄2 cup Early Bird Creamy Wheat
- 1⁄4 tsp salt
- 1⁄2 cup raw sugar (or sweetener of preference) plus 2 tbsp sugar
- 4 egg yolks
- 4 egg whites
- 1⁄2 tsp vanilla extract
- 3 tbsp chocolate powder
- 2 tbsp chocolate syrup
- 1 peach, sliced, or ½ cup berries
- 1/8 cup spiced rum (optional)
Instructions
- Beat egg whites until foamy.
- Add 2 tbsp sugar and continue beating, until your meringue stands up in peaks, and then set it aside.
- Heat milk and salt just to boiling, stirring almost constantly with whisk.
- Reduce heat to a low simmer. Slowly pour in Early Bird Creamy Wheat, continuing to stir with whisk until mixture thickens.
- Beat sugar and egg yolks with whisk, and very slowly add it to the hot mixture.
- Continue cooking on low heat for 3 minutes, stirring occasionally.
- Fold the hot mixture into meringue.
- Add vanilla.
- Split mixture into 2 equal parts (about 2 cups each). Whisk cocoa powder and chocolate syrup into one of the mixtures.
- Pour ½ of the non-chocolate bowl into serving dishes.
- Pour all of the chocolate blend into the serving dishes.
- Pour the remaining non-chocolate blend into the pudding dishes.
- Garnish with fruit and pour rum over the top, or whipped cream, or both. Get creative!
Notes
Our Marbled Creamy Wheat Pudding is a delightful dessert with a velvety texture and subtle vanilla and chocolate flavors. This dessert was adapted from frumenty dinner recipes that are hundreds of years old, from the Middle Ages. Frumenty is the traditional name of the dish, without the sugar and vanilla, but still with the fruit, and with meat dripping instead… this was often enjoyed as a Lenten Sunday feast during the Middle Ages, with the rum being passed under the table. We like to enjoy it when we practice our weekly Sabbath rest. It’s probably the best creamy wheat recipe you’ll ever find. We enjoy this dessert on Friday nights when we rest, feast, and celebrate our wins for the week! It’s versatile, customizable, and evokes a comforting, nostalgic appeal. It is traditionally made with almond milk, as during the Middle Ages in Western Europe, almonds were easier to get and less costly than milk. We use goats’ milk, because that’s what’s readily available to us here on the farm! Add your favorite toppings, or enjoy it as is. We love it with fresh berries or peaches. It’s both delicious and nutritious, packed with the regeneratively grown Hard Red Spring Wheat whole grain goodness, fiber, vitamins and essential minerals. Whether as a dessert or a wholesome breakfast alternative, this pudding is a satisfying treat that will surely be gone the same day you make it. Pass the rum, and celebrate!
Tried this recipe?Let us know how it was!
