1. Using a heavy saucepan so as not to scorch the milk, bring the milk & salt just to a boil. 2. Gradually stir in the cream of wheat, whisking (Mom used a wooden spoon) until well blended. 3. Return to a boil. Reduce heat to low; simmer uncovered, 2 1/2 minutes or until thickened, stirring frequently. 4. Meanwhile, beat eggs well with a fork in a glass measuring cup. 5. Add about one tablespoon of thickened hot porridge to the beaten eggs and stir well to combine. Add one more tablespoon of the hot porridge to the egg mixture; stir well. 6. Gradually add the egg mixture into the pot of hot porridge, stirring well to combine. 7. Remove from heat and stir in the lemon juice. 8. Let cool slightly before serving. 9. Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice. ---------------------------------------------------------------------------
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