This week I’ve continued trying lots of different vintage recipes. Today I’m sharing one based on a recipe from 1937. I’ve never baked anything using shredded wheat before, however I’ve found quite a few from this era where it’s used. This is a really basic recipe with very few ingredients so it’s a great one to whip up in a hurry. This can be served hot or cold.
2 cups Soaked Raisins (I soaked mine in hot water for 20 minutes)
6 Shredded Wheat biscuits
1 pint of milk
2 tablespoons of caster sugar
1. Pre heat oven to 190 degrees. Butter a pie dish and sprinkle a layer of soaked raisins on the bottom.
2. Break up your Shredded Wheat and add a layer on top of the raisins.
3. Repeat with another layer of raisins and another layer of Shredded Wheat.
4. Beat the eggs and milk and add the sugar.
5. Pour over the egg mixture and allow to soak for a few minutes.
6. Bake for about 20 minutes or until the custard has set.
Although this wasn’t something I was used to, it actually tasted really good and would be perfect served warm with a little custard poured over. I’m definitely going to try baking with Shredded Wheat again, and I have another recipe with apples in it which sounds delicious.
Have you ever used Shredded Wheat in your baking? What did you think?