Wheat Berry Pudding

Emily Woody


1 cup wheat berries (soft white preferred, but any variety will work)

2 cups cream

75 grams brown sugar 

15 grams butter

50 grams raisins 

1/4 tsp true cinnamon 

1/8 tsp nutmeg 

1/4 tsp salt

1/2 tsp vanilla 

Makes 5 servings 



Soak the wheat berries overnight. Drain, rinse, and then cook on stovetop until tender or for 35 minutes in the Instant Pot. 

Add the rest of the ingredients to a pot and bring to a light simmer. 

Add the cooked wheat berries and bring to a light simmer. 

Simmer on low for 15 minutes, stirring often. Serve warm.