Reviewed: Feb. 14, 2012

An easy pudding to whip up in no time.

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Jan. 29, 2012

Absolutely delicious! I have made several double batches which were devoured when I took it to work. Husband likes this pudding tremendously and actually requests it. I usually use all vanilla extract as it is personal preference. All in all, a delicious, dead-easy dessert that is a keeper in my file! :-)

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Reviewer:

SKYEYES

Cooking Level: Expert

Reviewed: Jan. 20, 2012

This was really easy to make. I added way too much chocolate. My fault not the recipe. I will cut back next time and there will be a next time. I liked it better cold than warm. But I usually don't like warm pudding.

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Reviewer:

CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

Reviewed: Sep. 26, 2011

My husband and I aren't very big on almond extract, so I just simply left it out. He said that it tasted just like the one his Mom used to make, except that she would serve it over cooked white rice, since none of the people in his family liked the regular rice pudding recipes. Fantastic recipe! Thanks a bunch for sharing!!!! I will definately be making this quite often!

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Reviewer:

Viki

Cooking Level: Expert

Home Town: Sutton, Quebec, Canada

Reviewed: Aug. 10, 2011

No more store-bought pudding now that I see how quick & delicious it is to make from a few simple ingredients!

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Reviewer:

noniky

Reviewed: Jul. 17, 2011

Excellent. I used Splenda and Peppermint flavoring. My husband loved it.

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Reviewer:

tstaster

Reviewed: Jul. 14, 2011

DAIRY-FREE OPTION: Use almond milk. Great recipe for my GFCF kids! I left out the almond extract. Simple and good.

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Reviewer:

Heather F

Cooking Level: Intermediate

Reviewed: Jul. 1, 2011

Outstanding! I started out on med-high heat, whisking constantly to shorten the cooking time. After cooking, continued whisking with the pot partially submerged in a bowl of ice-water. 10 minutes and we were eating room-temp chocolate with sliced strawberries. Was delicious even using skim milk. Couldn't even notice the almond flavour. I might double both vanilla & almond next time and see how that works. Thanks so much Josie!

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Reviewer:

BubbleWrap

Cooking Level: Expert

Reviewed: Jun. 15, 2011

If only I could give this 50 stars! It really is that good! I am not a chocolate fan but occasionally I do crave it. I do love anything almond. This is wonderful! I made as instructed and used skim milk. About half the cocoa was the dark kind because I didn't have enough of the regular. I also added about 1/2 cup of flaked coconut that was on the verge of being old. Yummy!

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Reviewer:

Maridele

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Apr. 4, 2011

This was excellent, super easy and very satisfying. I used almond milk and just a drop of almond extract. I liked the almond flavor and was very surprised that my five year old did, too! I thought it would be too "grown up" for her, but I was wrong.

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5 users found this review helpful