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Today's Case:

Hilltop Steakhouse Grapenuts Pudding

Re: Hilltop Restaurant Saugus MA Grapenut Pudding Recipe
From: Garland & Donna
Date: 1/2/2024, 1:18 PM
To: Phaedrus 

On 1/1/2024 6:02 PM, Garland & Donna wrote:

Hello found you today looking for the Hilltop Salad Dressing Recipe…
My Mum asked about the grapenut pudding recipe  So here I am asking

Cheers   and Happy New Year!!!!

Donna    sure do miss the Hilltop   great place to eat!!!

Hello Garland & Donna,

 Gosh, I had no more success finding the actual Hilltop Steakhouse recipe for Grapenut Pudding than I've had finding the actual recipe for their salad dressing. The recipe that I have for their salad dressing is a copycat made from the label ingredients:  08-12-2020

I could not find even  a copycat recipe for their Grapenut Pudding, although I did find some grapenut pudding recipes. The first one below, called "Maple-Grapenut Pudding" was posted by someone who said they were at least familiar with the Hilltop's pudding. That's as close as I could get to a recipe with any real connection to the Hilltop.

There's one here that seems to be quite good: Grape Nut Custard Pudding

The last one below was in a text file excerpted from The Newton, Massachusetts "Newton Graphic" (Vol. 104 No. 31 Newton, Massachusetts, Thursday, Aug. 5. 1976).


Maple-Grapenut Pudding

6 servings
Unsalted butter (for baking dish)
4 cups water
4 cups whole milk, scalded
1 cup Grape-Nuts cereal
4 large eggs
1/3 cup granulated sugar
1/3 cup pure maple syrup
1 tablespoon vanilla extract
1/8 teaspoon kosher or sea salt
Whole nutmeg
Whipped cream or vanilla ice cream (optional)

Preheat your oven to 350° and set a rack to the middle position. 
Butter a 2-quart casserole dish. Fill a kettle with about 4 cups of 
water and bring it to a simmer.

Meanwhile, in a medium-size bowl, pour scalded milk over the 
Grape-Nuts and let sit 5 minutes. In a second medium-size bowl, 
whisk together the eggs, sugar, maple syrup, vanilla, and salt. 
Add the egg mixture to the milk and Grape-Nuts, and stir to combine.

Pour the pudding into the dish and grate a generous amount of nutmeg 
over the top. Set the dish into a roasting pan and transfer both to the oven. 
Fill the pan with enough simmering water to come halfway up the sides 
of the dish. Bake until the center of the pudding barely jiggles when shaken, 
50 to 60 minutes. Let sit 10 minutes; then serve warm or at room temperature. 
If you like, top with whipped cream or vanilla ice cream.
Grapenut Pudding

1/4 cup butter or margarine
4 cup sugar
2 eggs, separated
2 tablespoons flour
4 cup milk

One-third cup grapenuts

Grated rind and juice of 4 medium lemon

Cream butter or margarine and blend with sugar. Add
well beaten egg yolks, flour, milk, and grapenuts; mix well
and stir in lemon rind and juice. Beat egg whiites until stiff
and fold in lightly but thoroughly. Turn into a four cup
greased casserole and bake in a moderately slow oven (325
degrees) until pudding is a rich golden brown, about 45
minutes. Serve warm with cream. Serves 5
 On 1/2/2024 4:35 PM, Garland & Donna wrote:

WOW   Thank you for responding so quickly.  Not sure if you had the chance 
to eat at that place…you could wait for 3 hours or longer to eat there… 
Amazing it was.

Well my Mum says she has a recipe from a waitress that worked there.  
As we got chatting about the recipes  she is sharing the recipe with me 
shortly I sent her the salad dressing one..

I’ll get it and more direct information  I’ll forward it to you , if you would like.  
I contacted you to see if maybe you had a direct connection to it  and than 
planned to compare with my Mum’s…just a bit of clarification .

OK Cheers 

Donna    Thanks again for being so fast with your response   
AMAZING   Happy New Year!!