Reviewed: Feb. 28, 2013

This was perfect. Loved it, so easy to make and just the right amount.

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Cheryl

Reviewed: Feb. 17, 2013

Also great with a drop of orange oil, or with a tablespoon of your favorite liquor.

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Reviewer:

rabbitkind

Reviewed: Feb. 15, 2013

Thank you for posting this recipe! It replicates the "cornstarch pudding" my mom used to make "by feel" (without a recipe) on Sunday evenings. She died suddenly a few years ago, and until I discovered this recipe, I hadn't been successful in finding a similar-tasting, easy (foolproof, even!) version of this type of home style cooked pudding. I've made it several times and have been happy with the results every time—regardless of whether I used whole milk, one, or two percent (it just depends what I have in the refrigerator). One suggestion for anyone who prefers thick(er) pudding: after bringing the mixture to a,full boil, just continue stirring constantly for a minute or two longer. You will see and feel the difference in the texture, and it will continue to thicken as it cools.

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naomi

Reviewed: Feb. 14, 2013

I used 3 HEAPING tsp. of the "Special Dark" cocoa from Hershey, YUMM!

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Reviewer:

jelly691

Cooking Level: Intermediate

Living In: Sherman, Texas, USA

Reviewed: Feb. 12, 2013

This was a great basic recipe. I added 1/4 tsp instant coffee but next time will try 1/2 - 3/4 tsp. Maybe a bit more cocoa. It got super thick for me, no problem at all!! It took awhile to boil but then went perfect. I'll use this as a base recipe and try adding different flavours, next time more coffee, maybe with a touch of cinnamon... Thank you!

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Feb. 9, 2013

Holy cow! My daughter kept asking for store-bought pudding, and I just couldn't do it. I'm so glad I made this instead: it's just like homemade hot chocolate, but thicker.

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Reviewer:

geodiva

Cooking Level: Expert

Reviewed: Feb. 1, 2013

I loved the recipe. Reminded me of my Grandmas. But I liked the texture better without the oleo added. It was still good though. various uses possible with both situations. Think a pie filling is possible without the oleo. Not sure. will try that next time.

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Reviewer:

moshi

Reviewed: Feb. 1, 2013

Made this tonight for a quick and easy dessert for my husband and sons. They LOVED it! I did not make any alterations to the recipe. I read another comment about folding whipped topping into the pudding (once cooled), I will be trying that out on my next batch! The batch I made disappeared in less than five minutes!! Great recipe! Thank you so much for sharing (:

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Reviewer:

myeclecticbliss

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 27, 2013

So easy and wonderful! I used 2% milk. Very silky. I like that it does not require an egg yolk and did not miss that at all. Thanks!

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Reviewer:

vicxstar

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Macon, Georgia, USA

Reviewed: Jan. 24, 2013

This is delicious, so easy to ake.i will not buy another box of pudding again. I make ths 3 times a week. My suggestion is to double up on the recipe because it will be gone really quick.

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