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Memaw's Pet® Milk Pudding

By: crimsontide

"This is my mom's Memaw's Pet® Milk Pudding recipe, only done right if cooked on the stove top. I'll always remember her through her recipes more than her pictures. This recipe is great on cold nights, dressed up with cinnamon. A really great comfort food-I've seen and felt it work! I'm Southern and firmly believe in comfort foods. This pudding is great for holidays, but it is also a really special treat my mom would make on really cold nights, or when she was feeling nostalgic about her grandmother. I hope someone tries it and loves it as much as my family does! We pour a lot of heart into it, too. It always has that extra special feeling to it, because we always make it to share with each other."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/3 cup self-rising flour
3/4 cup white sugar
3 eggs
1 cup evaporated milk
7/8 cup water
1/4 cup margarine, or more to taste
1 teaspoon vanilla extract
1 pinch ground cinnamon

Directions

Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes.
When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined.
Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.

Footnotes

Cook's Notes:
You can substitute 3 cups regular milk for the evaporated milk if you'd like to deviate and make regular plain pudding.
I reuse the empty Pet Milk can to fill with water as my measuring cup, but it's a little less than a cup of water if you forget and throw the can away (like my mom always did). I eyeball it and don't quite fill to the rim with the water. This ingredient isn't life or death if it isn't spot-on.
My grandmother says to wait until it's firm and cooked well to add 1/4 to 1/2 cup butter, but I usually grow impatient. It cooks in about 15 to 20 minutes. it will thicken to a texture closely resembling oatmeal. But it's oh so much better than oatmeal.