Quick Answer
To make acorn pudding using leached flour, first leach the acorns in water to remove tannins, then grind the leached acorns into flour, mix the flour with water and other desired ingredients, and cook the mixture over low heat, stirring constantly.
Leaching Acorns
To leach acorns, start by gathering mature acorns and sorting them for quality. Boil 4-6 cups of water for every 1 cup of acorns. Submerge the acorns in the boiling water and let them soak for 10-15 minutes. Drain and rinse the acorns, then repeat the soaking process 2-3 times to remove as much tannin as possible. After leaching, let the acorns cool before grinding them into flour.
Making Acorn Flour
Grind the leached acorns into a fine flour using a hand-cranked grain mill or a mortar and pestle. You’ll need about 1 cup of leached acorn flour to make a basic pudding. Sift the flour to remove any lumps or large particles. For a more refined flour, you can also dry the leached acorn pulp in a low oven (150°F - 200°F) for 2-3 hours, then grind it into flour.
Cooking Acorn Pudding
To cook the acorn pudding, combine 1 cup of leached acorn flour with 2 cups of cold water in a saucepan. Whisk the mixture until it’s smooth and free of lumps. Add any desired sweeteners, flavorings, or thickeners, such as honey, cinnamon, or gelatin. Cook the pudding over low heat, stirring constantly, until it thickens to your liking, usually around 10-15 minutes. Remove the pudding from heat and let it cool before serving.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.