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Reviewed: Jul. 21, 2008

If you want a great pudding recipe, keep looking. If you want a tasty addition to fruit smoothies, try this. Make this recipe, then put it in the blender with fresh fruit and crushed ice. The recipe didn't work for me, but I didn't want to throw it out, so I used it in smoothies. Delicious.

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thughett


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Reviewed: May 27, 2008

The honey gives the pudding such a pleasant flavor! I did add an egg and used the amount of cornstarch called for in the recipe - but thought it could have been a little firmer. (Although I was anxious and ate it before it was completely chilled.) I used whole milk and as a result the pudding was a much richer consistency. Drizzled honey over the top as I ate the pudding.

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gapch1026

	Cooking Level: Expert
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Reviewed: Sep. 13, 2007

Increased the cornstarch to 3 tbs., added some nutmeg, and made it in the microwave. It worked out great. I am always on the lookout for recipes that use honey instead of sugar, and this one is a keeper.

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STACEY.


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Reviewed: Aug. 6, 2006

I tried this recipe tonight, adding a little bit more cornstarch and honey to sweeten and thicken it. Turned out pretty alright, pudding was firm but still wobbly texture. Sweetness was just right. Would definitely try it again, perhaps with cocoa powder!

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daphne


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Reviewed: Aug. 25, 2005

I needed to let it thicken more and I might decrease the amount of honey. Kids loved it!

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DebbieN


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Reviewed: Feb. 12, 2005

I made this with two changes. I added four beaten eggs to the cold milk and let them heat together, being careful not to let it boil. And I used only half the cornstarch. It came out great.

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5 users found this review helpful

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FALALAA


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Reviewed: Mar. 23, 2004

I have to admit I cheated a little with this. Instead of watching a saucepan, I put my milk in the microwave and let it go for 3 minutes. (This always brings the milk to a froth in mine, but times will differ depending on machines and it's best to keep a close eye on the situation as the milk bubbles up rapidly (and over the sides of the container) when it's boiling.) I had all the other ingredients ready to go and as soon as the milk was close to boiling over, I added it to the rest. This doesn't result in a solid pudding, more of a custard, but it does have a fabulous taste.

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KATIYA


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Reviewed: Jan. 30, 2004

I'm not a professional puddinhg maker or anything, but I'm almost positive this is missing something signifigant. Eggs maybe? More corn starch? I don't know but the end result of my try was runny......BIG TIME. The flavor was nice I suppose if just would have thickened into a pudding texture if would have been very nice ( I added a pinch of nutmeg and allspice). I'm hoping maybe there was a misprint and hate to have to rate this a 2 as I think it *could* be good, but as is,....not worth the effort.

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ANASYRIA

	Cooking Level: Intermediate Living In: Montgomery, Alabama, USA
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Reviewed: Nov. 14, 2003

This pudding failed to thicken. I cooked it over 10 minutes (more than twice as long as the recipe called for) and it appeared only slightly thickened. But I thought if I refrigerated it, it would thicken to the proper consistency. No, I have Chilled Honey Vanilla Soup!!! Something must be missing (eggs?).

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6 users found this review helpful

Reviewer:

KIMAR


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