Here’s an easy way to stir together a basic homemade pudding mix that can be customized into different flavors. Each cup of this mixture equals one box of store bought pudding. It’s the cook and serve style of pudding, but it takes five minutes at the most to cook so it still goes together pretty fast.
You can keep the entire mix in a container and just scoop out a cup when you need it, or you can package each cup of mix in an individual baggie or other jar so that you have the equivalent of a box of store bought mix all ready to go. The mixture can be stored at room temperature.
I had my mix in little baggies, but didn’t get around to doing any labeling which earned me the helpful comment from Hungry Son of “Nice little bags of cocaine Mom”.
So . . *ahem* . . please label your mixture to avoid any confusion.
BASIC PUDDING MIX
3 cups nonfat dry milk powder
1-3/4 cups white sugar
1 cup cornstarch
1/4 to 1/2 teaspoon salt
Stir together all ingredients until well blended. Store in a covered container or in individual one cup packages.
To make pudding:
Place one cup of the mix in a small saucepan. Slowly add 2 cups of boiling water, stirring as you add the water. Cook over medium heat for 3 to 5 minutes, stirring constantly, until the mixture is thickened.
For vanilla pudding:
Stir in 1 teaspoon of vanilla extract and 1 tablespoon of butter to the mixture at the end of the cooking time once the mixture has thickened.
For chocolate pudding:
Add 2 tablespoons of cocoa powder to the cup of dry mixture before cooking. Stir in 1/2 teaspoon of vanilla and 1 tablespoon of butter at the end of the cooking time once the mixture has thickened.
After cooking, let the mixture cool a little bit and then pour into small individual containers to make homemade pudding cups, or into another container of your choice, and keep refrigerated.
A Few More Notes:
– I adapted this recipe from an old cookbook that’s out of print which included the following additional flavor suggestions which I haven’t tried yet:
Lemon – Add 1 tablespoon lemon juice, 1 tablespoon butter, and 1 teaspoon lemon zest
Banana – Add one or two sliced mashed bananas to the cooled pudding
Butterscotch – use brown sugar in place of the white sugar in the basic mix.
– I’ve forgotten the salt in this recipe and it doesn’t seem to make much of a difference. I suppose it’s there to tone down the sweetness a little bit, however I think the salt could be an optional ingredient.
– I haven’t tried this as a pie filling yet, but it looks like it makes enough pudding to nicely fill a pie shell.