May. 18th, 2009

rockwood: (Smile)
Having been recently experimenting with a cake/bread recipe that calls for a box of instant pudding, I decided I wanted to bake the same thing but sans all the chemicals and artificial stuff from the pre-made pudding mixes. As a result, a little research and experimentation turned up the following recipe for instant pudding!

Actually, it's not QUITE instant pudding--it still requires heating in a saucepan, but it's really super-fast. Though I must admit I haven't yet tried mixing it straight with cold milk; that might work too.

1 cup sugar
3/4 cup cornstarch
3/4 cup nonfat dry milk
1/4 tsp salt

Mix all the ingredients thoroughly and store them in an airtight container until you want to make pudding.

To use, heat 2 cups milk in a saucepan over low/medium-low heat. As it begins heating, add 1/2 cup of the pudding powder mix and any flavoring you might like:

Super-Chocolate: 4 tbs Hershey's special dark unsweetened cocoa powder. (1/2 tsp of orange extract, vanilla extract, or mint extract might make good additions to this!)
Vanilla Cinnamon: 1 tsp vanilla extract, 2 tsp powdered cinnamon.
Lemon: 1 tsp lemon extract.

Heat the mixture, stirring constantly with a squiggly plastic device (technical term, that) until it begins to thicken; be sure to scrape at the bottom to prevent layering. When you can lift a bit out and drip it back and still see the wrinkles it creates for a few seconds, the pudding is done!

Transfer the pudding to a heat-proof bowl and place in fridge (optionally, you can cover it with plastic wrap). Allow it to cool; it will almost certainly develop a thick skin on top as the surface dries out a bit, but that's okay, and the skin is perfectly edible (on chocolate pudding, it will be quite dark, almost black).

Suggested serving size is about half a cup of prepared pudding.

Blessed be,


rockwood: (Default)

September 2015

13 141516171819
202122232425 26

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags