cup of regular, uncooked cream of wheat
1¼ cups whole milk (more if needed)
¼ pound of unsalted butter (one stick to clarify)
½ cup walnuts (or almonds, loosely chopped or halved)
⅓ cup raisins (regular, golden or mixed)
⅓ cup liquefied honey (if honey is crystallized, heat carefully, slowly to liquefy it)
2 Tablespoons lemon zest
1 teaspoon ground cinnamon
Melt the butter over low heat and continue cooking c. 30 minutes, or until solids rise to the surface. Skim off these solids. Pour the cream of wheat into the clarified butter and mix well. Continue cooking for several minutes to allow minimal ‘browning’ of the wheat. Add milk and continue to stir while it thickens. Add raisins, nuts, ground cinnamon and about ⅔ of the honey, mixing well. The mixture will be thick like dough.
Transfer this mixture into a buttered/greased baking pan and pat down evenly.
Thin the remaining honey with warm water and add lemon zest. Dribble over the wheat mixture. Cool, score and cut the pudding into pieces and serve at room temperature or cool.
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