For a true homemade pudding, follow this recipe. It can be made as either a tasty vanilla pudding or a chocolate lover’s delight. As it’s made from scratch, it does take a bit of time to put it all together, but the final result is well worth the effort.
For Pudding Mix
- 300g (10.5 oz) of nonfat dry milk powder
- 300g (10.5 oz) of sugar
- 100g (3.5 oz) of cornstarch
- 1 Teaspoon of salt
To make the Pudding
- 500ml (17 fl oz) of milk or water
- 1 egg, beaten
- 1 tablespoon butter or margarine
- 1 teaspoon of vanilla extract
- Combine the pudding mix ingredients and store in an airtight container.
- To make the pudding, combine mix and milk in a sauce pan.
- Cook over medium heat, stirring occasionally, and bring to a boil.
- Let it boil for 1 minute and then remove from the heat.
- Stir a small portion of this mixture into the beaten egg and return to the pan.
- Cook and stir over medium heat for an additional 2 minutes.
- Remove from heat and add the butter and vanilla. Mix all well.
- Pour into custard dishes.
- Cover and chill for 2 to 3 hours.
- If you want to make Chocolate Pudding, add 3 tbsp of baking cocoa to 1.2 cups of the pudding mix before mixing it with the milk.
- This recipe makes 16 servings.
Breakfast Bread Pudding
You can even make a breakfast pudding. This one is great for the holidays or when you are expecting company for breakfast. It is prepared the night before and is ready to pop into the oven the next morning. While it’s cooking, you can go about doing other things. Breakfast practically makes itself!
- 16 slices of white bread
- 340g (12 oz) of cream cheese, cubed
- 12 Eggs
- 500ml (17 fl oz) of milk
- 80 ml (2.7 fl oz) maple syrup
- pinch of salt
- 2 ½ tablespoons of cinnamon
- 3/4 cups of sugar
- 2 tablespoons of vanilla
- sugar to sprinkle over the top
- Cut crusts from the bread slices and discard.
- Then cut bread into cubes.
- Toss bread cubes lightly with the cream cheese cubes.
- Grease a baking pan.
- Use a large mixing bowl to beat the eggs.
- Add the milk, syrup, salt, cinnamon, sugar and vanilla, and mix well. Pour this over the bread mixture.
- Cover and refrigerate for at least 8 hours or overnight.
- Take out of the refrigerator 30 minutes prior to baking.
- Bake uncovered at 190 degrees C for 40 to 45 minutes.
- Insert a knife in the center to check for doneness.
- If it comes out clean, the pudding is done.
- Let it stand for 5 minutes before serving.
- This makes 16 delicious servings.
Banana Custard Pudding
Bananas have always been a favorite fruit to use in puddings. This recipe allows you to get the delicious taste of bananas in a custard consistency.
- 100g (3.5 oz) of Sugar
- 1 tsp of Cornstarch
- Pinch of Salt
- 350ml (12 fl oz) of Milk
- 3 Egg yolks, beaten
- 1 tsp of vanilla extract
- 1 firm medium banana, sliced
- fresh mint (optional)
- Combine the sugar, salt, and cornstarch in a saucepan.
- Add milk gradually. Cook over medium heat, stirring until the mixture is boiling.
- Stir while cooking an additional 2 minutes.
- Take a small portion of this mixture and stir it into the egg yolks. Then return all of that to the pan.
- Continue cooking and stirring until desired thickness is reached.
- Remove from heat. Stir in the vanilla.
- Chill this for 1 hour.
- When ready to serve, fold in the banana slices and garnish with mint, if you desire.
Baked Pumpkin Pudding
When the holidays approach, pumpkin becomes very popular. Of course, it’s used to make scrumptious pies, but did you know that you can also make pudding from it? Yes, you can, and following is a simple delicious recipe for doing just that.
- 120 ml (4 fl oz) of egg substitute
- 500g (17.5 oz) pumpkin, cooked
- 150g (5.2 oz) of Sugar
- 1 tablespoon of Honey
- 1 pinch of ground Cinnamon
- 1 pinch of ground Ginger
- 1/2 pinch of ground Cloves
- 1 cup of fat free Evaporated Milk
- 1 tablespoon of reduced fat Whipped Topping
- Place egg substitute, pumpkin, sugar, honey and spices in a large mixing bowl.
- Beat until well blended. Beat in the milk gradually.
- Coat 5 x 250ml custard cups with non stick cooking spray and pour the mixture into them.
- Put the cups into a 40cm x 25cm x 2.5cm baking pan.
- In a preheated oven of 220 degrees C, cook for 10 minutes.
- Reduce the heat to 170 degrees C and bake an additional 30 to 35 minutes longer.
- Insert a knife near the center to test for doneness.
- If knife comes out clean, the pudding is done.
- This makes 5 servings and can be eaten warm or cold.
- Garnish with whipped topping. Store any leftover pudding in the refrigerator.
Cobblers have been made and served as desserts for centuries and one of the most popular fruit used is peaches. This recipe is a great one for Peach Cobbler and is perfect for any time of the year. As it only makes 4 servings, you will probably want to double or triple it if you are making it for a party or family dinner.
- 8 fresh peaches, peeled, pitted and sliced into thin wedges
- 50g (1.8 oz) of white sugar
- 55g (2 oz) of brown sugar
- 0.6g of ground cinnamon
- 0.4g of ground nutmeg
- 5ml (.17 fl oz) of fresh lemon juice
- 5g (.17 oz) of cornstarch
- 125g (4.4 oz) of all purpose flour
- 50g (1.8 oz) white sugar
- 55g (2 oz) brown sugar
- 3g of baking powder
- 3g of salt
- 85g (3 oz) of unsalted butter, chilled and cut into small pieces
- 60ml (2 fl oz) boiling water
- Preheat your oven to 425 degrees F or 220 degrees C.
- Mix together 40g of white sugar and 2g of ground cinnamon.
- In a large mixing bowl, put peaches, 25gs of white sugar, 25gs of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss all together, coating evenly. Pour into a 2 liter baking dish. Bake for 10 minutes.
- While this mixture is baking, combine 60ml of white sugar, 60ml of brown sugar, the baking powder, and salt in a large mixing bowl.
- Blend in the butter with your fingers if you don’t have a pastry blender.
- Make sure the mixture looks like coarse meal.
- Stir in just enough water to combine it.
- Take peaches out of the oven and drop spoonfuls of the topping over them.
- Sprinkle the whole cobbler with sugar and cinnamon mixture.
- Bake an additional 30 minutes or until the topping is a golden brown.