Reviewed: May 18, 2012

Excellent flavor. Be sure to mix dry ingredients into COLD milk before heating.

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HUSHPUPPY

Cooking Level: Expert

Home Town: Ridgecrest, California, USA

Reviewed: May 13, 2012

On a low sodium diet so eliminated the salt completely. Cooked the whole thing in the microwave and it was smooth and creamy. Takes about 2 minutes to heat up the milk before adding the dry ingredients. How long after that to get the consistency depends on micro strength. Mine took about 5-6 minutes with timeouts for stirring and to check for thickness. Then added the butter and vanilla. Turned out great and without any salt.

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Kay

Home Town: Dallas, Texas, USA

Living In: Scottsdale, Arizona, USA

Reviewed: May 9, 2012

So much awesome. I solved the "lumpy" problem by making a bechamel first, then dumping in the sugar, then using an electric mixer in the pot while I sprinkled in the rest of the flour for roughly a decade. But it turned out amazing! Also? Skipping the vanilla and adding 1/4 cup of cocoa powder magically turns it into awesome chocolate pudding! Can't wait to try strawberry jam in it. :-D

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spacewolfcub

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Apr. 22, 2012

This was my first attempt at making homemade pudding. This recipe was easy and good. I doubled the recipe for my family of 6. Next time I will cut the sugar in half as it is really sweet. ****

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Christina73

Reviewed: Mar. 24, 2012

made this for dessert tonight. Loved the flavour. Kids licked their spoons.

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BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 21, 2012

I'm only giving 4 stars instead of 5 due to the appearance. It looked like very white, thick milk. I thought the dark vanilla and the yellow of the butter would of tinted it at least. We didn't garnish it with anything and kids had it gone before it could fully cool. They loved the taste but not the look. Next time I may add a drop of food coloring for the kids VERY SIMPLE VERY GOOD. It's a keeper. The only change that I made was in how I combined the dry and wet ingredients to prevent lumps before heating. This took longer but was well worth it.

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JamieTND

Cooking Level: Expert

Reviewed: Feb. 12, 2012

I modified this one quite a bit observing the suggestions above and decided to try them all out in one recipe! A little different than Rosemary's Original but she still deserves credit! Thanks Rosemary!!! So, using the original as a base, I mixed in all ingredients while still unheated EXCEPT vanilla- I added that last after taking it off the stove at the end.. Mixing everything together at the beginning prevented lumps 100%, and cooked all the flavors together gorgeously. I added 2 egg whites and used 2 tblspn. of butter. To avoid the annoying 'film' when pudding cools, I filled the base of my sink with ice water and stirred until slightly chilled. The most mouthwatering vanilla pudding you've ever tasted! Also, I separated the pudding in half, put the other half on medium low heat, and stirred in 2+1/2 tsp. coco powder, whisked it in, and 1+1/2 tblspn. Magic Shell Chocolate Sauce. Sounds crazy but OMG! The Perfect Chocolate Pudding. Chilled it the same way. ENJOY!!!

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laurenemerald

Reviewed: Feb. 7, 2012

Tastes great and easy to make! I just put all of the ingredients at one time and stir on a low/medium flame and I have no lumps. Beats a box mix!

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MARLASTUFF96

Reviewed: Feb. 3, 2012

I used this as a base for rice pudding, it was delicious

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GRANNYU2

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Reviewed: Feb. 1, 2012

I kept the measurements the same only added the dry ingredients into the pot and then whisked in the milk. This is delicious, my whole family loved it and I will make it again! Thank you for the recipe.

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