Old-fashioned desserts like this saltine cracker pudding have a way of stretching a pantry into something comforting and a little surprising, which is part of the reason they lasted so long in Midwestern kitchens. Crushed saltines soften into a custardy spoon dessert as they cook low and slow, making this the kind of thrifty sweet you can set up early in the day and forget about until folks start gathering in lawn chairs for fireworks. It is humble, sweet, and pleasantly nostalgic, the sort of recipe a church cookbook might have tucked between the pies and fruit salads.
Serve this pudding warm in small bowls on its own, or dress it up with a spoonful of whipped cream and a scattering of fresh berries if you want a patriotic red-and-blue touch for the holiday table. It is also lovely with a cup of coffee after supper, and if you are feeding a crowd, a plate of butter cookies or sliced peaches alongside makes it feel especially generous without much extra work.
5-Ingredient Slow Cooker Vintage Saltine Cracker Pudding
Servings: 6
Ingredients
4 cups whole milk
1 cup granulated sugar
2 large eggs, beaten
1 sleeve saltine crackers, crushed fine
2 tablespoons unsalted butter, melted
Directions
1. Lightly butter the inside of a 4- to 6-quart slow cooker crock, then turn the cooker on low to begin warming while you mix the pudding.
2. In a large bowl, whisk together the milk, sugar, beaten eggs, crushed saltine crackers, and melted butter until the crackers are fully moistened and the mixture looks evenly combined.
3. Pour the mixture into the warm slow cooker, cover, and cook on low for 2 1/2 to 3 1/2 hours, until the pudding is softly set around the edges and still a little trembly in the center.
4. Turn off the heat and let the pudding rest, covered, for 15 to 20 minutes so it can finish settling into a spoonable custard.
5. Spoon the pudding into bowls and serve warm, or cool it to room temperature and chill if you prefer a firmer, old-fashioned pudding cup texture.
Variations & Tips
Add a little flavor: Since this is a very plain pantry pudding, a splash of vanilla or a light dusting of nutmeg would be lovely if you do not mind stepping beyond the strict five-ingredient version. Those little touches make it taste more like an old baked custard.
Watch the slow cooker closely: Slow cookers vary plenty. If yours runs hot, begin checking at the 2-hour mark. You want the edges set and the middle just softly quivering, because overcooking can make the pudding grainy.
Make it holiday-pretty: For Independence Day, top each serving with strawberries and blueberries. That bright fruit cuts the sweetness and gives this humble dessert a festive look fit for a picnic table.
Chilled version: If you grew up liking cold pudding from the icebox, this one chills nicely. Let it cool completely, then refrigerate several hours for a firmer texture that is easy to scoop ahead for a cookout.