Recipe by Sandra
"This is a very basic pudding recipe that is made from scratch. It is very simple and delicious."
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2 1/2 cups
1 1/2 teaspoons
I've made this about 8 times now... I've done different flavors and had great success. Used brown sugar instead of white for a butterscotchy flavor, added lemon extract and zest for lemon pudding, and added chocolate chips for choccy pudding. Tonight I made choccy and put it in a baked pie crust and topped with whipped cream... 3 adults and 2 kids finished it off in 1 sitting.
dessert does not set no matter how many times i try.Must have mix up to a boil and then slow boil while stirring for 2 more minutes.
This was delicious! I doubled the recipe and substituted double flour for the cornstarch.
This is a great recipe to add just about anything to. My family loves it for banana pudding, and butterscotch pudding.
This was a very easy recipe. I used it in a banana trifle recipe, and it turned out perfect.
I ran out of eggs because I just made a quiche but I still wanted pudding so I gave this recipe a try. While it did thicken up nicely, I think the texture was kind of funny. It was almost gummy. While it was warm it was good, but once it chilled I didn't like it as much. I subbed maple extract for the vanilla and got a maple pudding from this recipe. I think I'll try to stick with the egg type puddings, but thanks anyway.
Thanks for this recipe. I will never buy a package of pudding again. It is very easy, and oh, so yummy. I added a pinch of cinnamon as well.
1/3 CUP OF SUGAR SEEMS TO BE A LITTLE TOO MUCH TRY 1/4 CUP AND SPRINKLE WITH CINNAMON WHEN CHILL.
* Percent Daily Values are based on a 2,000 calorie diet.
Pudding from Scratch
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 27
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