You know how somethings remind you of your childhood? Aren’t those things so comforting? This Old Fashioned Oatmeal Pudding happens to be one of those things for me. I have vivid memories of my mom covering the bowl with aluminum foil and securing it with a rubber band. The bowl would set in a larger dish of water to “steam” the pudding as it baked. The pudding baked for about 3 hours and I remember wondering if the timer would ever ding! Warm your family up on a cold winter day with a bowl of warm pudding and creamy nutmeg sauce!
I made my pudding in my slow cooker and it worked wonderfully! I was holding my breathe as it was coming out of the slow cooker. It was every bit as comforting as I remembered it being. Although, I wish my Mom would have made it for me. Funny how everything is better when your Mom makes it!
Mix all of the dry ingredients together in a bowl.
Add melted butter, buttermilk and vanilla. Give it a gentle stir. I forgot to add the raisins at this point, but this is when to add them if you would like.
Pour the pudding in a greased slow cooker. Mine was a 3 quart slow cooker. Cook on low for about 2 hours and 20 minutes. Depending on the shape of your cooker and how low it really cooks, you may need to adjust the time. Try to look at the pudding without removing the lid. When the lid comes off, all of the steam escapes. In my opinion it is better to have it more on the moist side than on the dry side. Does all of that make sense?
If you want to steam the pudding the old fashioned way…pour the pudding in a greased 2 quart dish. Cover tightly with aluminum foil and secure with a rubber band. Set the dish in a larger baking dish and water about half way up the baking dish. Set in the oven and bake at 300 degrees for about 3 hours.
This pudding may also be steamed in a double broiler. Since I don’t have one of those…you will have to come up with your own directions. It is supposed to steam for about 3 hours.
Once the pudding is done cooking, run a knife around the edges of the slow cooker, just to make sure it is loose. Place a plate over the top of the slow cooker. Invert the slow cooker and the plate. Cross your fingers and hope that the pudding slides right out!
Now, in my opinion the cake is just a yummy excuse to make this sauce. Sort of like toast is a great excuse to eat jam! In a medium sized saucepan stir together sugar and cornstarch. Add water and milk and whisk to combine.
Bring to a gentle boil over a little above medium heat. Boil for 1 minute.
Remove from heat and add butter, vanilla, nutmeg and cinnamon. Stir together and have a big taste! Or don’t…you may not be able to stop!
Serve pudding and sauce warm. I like equal portions of pudding to sauce. Did I mention that I love this sauce?
Like most desserts, this is extra decadent with a dollop of whipping cream and a sprinkling of nutmeg!
- 1 c. flour
- ½ tsp. salt
- ¾ c. sugar
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tsp. soda
- 1 c.oats
- 1 c. buttermilk
- ¼ c. butter, melted
- 1½ tsp. vanilla
- ¾ c. raisins (optional)
- ½ c. walnuts (optional)
- NUTMEG CREAM SAUCE:
- 1½ c. sugar
- 3 T. cornstarch
- 1½ c. hot water
- 1½ c. evaporated milk
- 4 T. butter
- 1 tsp. vanilla
- cinnamon (to taste, I added about ¼ tsp.)
- dash nutmeg (to taste, I added a heaping ¼ tsp.)
- Whipping cream for serving
- Additional nutmeg for serving
- In a large mixing bowl, stir together flour, salt, ¾ c. sugar, cinnamon, nutmeg, oats and soda together.
- Add buttermilk, melted butter and vanilla. Gently stir to combine.
- Stir in raisins and nuts if desired.
- Pour in a greased slow cooker. Cook on low for about 2 hours 30 minutes. Times may be more or less depending on the size of your slow cooker and how hot it cooks. Watch the pudding and remove from slow cooker when it looks done. It should look like a moist cake. Try to leave the lid on while checking for doneness so steam doesn’t escape.
- When pudding is done invert on a plate to cool. Or serve with a spoon from the crock.
- NUTMEG CREAM SAUCE:
- Whisk together cornstarch and sugar. Add water and milk. Whisk.
- Bring to a gentle boil over medium heat, whisking constantly. Boil for 1 minute.
- Remove from heat. Add butter, vanilla, cinnamon and nutmeg. Stir.
- TO SERVE:
- Spoon or slice pudding. Serve with Nutmeg Cream Sauce. I like to serve this with equal amounts of sauce and pudding. I ALWAYS serve it warm. Whipping cream is optional, but necessary!! Sometimes I put pudding and sauce in a serving bowl about an hour before serving. The pudding soaks up the sauce and makes it extra moist. I add additional sauce when I serve the pudding!