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I just want PUDDING

dental work yesterday, more, much more plus extractions already today.
I can't eat but am craving pudding, chocolate, vanilla, I don't care, I just want pudding.
not bread or rice because I am not allowed it right now.
HELP any and all you can come up with please, I'm desparate.
I'll use them for future use too cause we love the stuff, but not keen on the box version, thanks

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  1. I made this last weekend and it was AWESOME. But I'd increase the milk to 3 cups. It was solid and didn't set very attractively. I covered mine with a layer of chocolate pudding so it looked good.

    It would help if i included the link

    8 Replies
    1. re: LaureltQ

      thanks LaureltQ. I hate that I have to work this weekend, mouth feeling ok [that is otherwise I won't] as those two sound wonderful to me, the vanilla bean yum, but the caramel pudding, wow.

      I just winged one.
      Our DD always talks about her gramma's chocolate pudding.
      I've been in the kitchen while she did it albeit sitting at the dining table I'm sure I could recreate it if only I tried so I did. milk, corn starch, cocoa, sugar, salt, butter, vanilla.
      voila, 7 containers will be ready for me in a few hours.
      gad I hope it's good.........if it is, I'll post ingred amounts

      1. re: LaureltQ

        I just made this also. I used the lower amounts of cornstarch and sugar ( I used coconut palm sugar
        because I love it) and it is wonderful. She has a great chocolate pudding too , and also a caramel one, i think.

        1. re: magiesmom

          I made the chocolate pudding on her site and it was amazing, but even after running it thorugh a mesh strainer, I got some level of graininess or chunks. I think the chocolate may not have melted fully. I'm still a little confused over it.

          1. re: LaureltQ

            It must not have melted fully, but if you ran it through a strainer that means they must have formed after? I never use the strainer and still have no problem so I am at a loss to help!

            1. re: LaureltQ

              Laurel, assuming it's the recipe for "Best Chocolate Pudding," if you followed her directions to a tee then it's not your fault - you can blame the recipe. cornstarch doesn't reach its full gelling potential unless you bring it to a boil, and nowhere in there does it say to do that. my guess is that some of the cornstarch granules partially swelled but didn't completely gel, and that's what caused the graininess...they'd still be small enough to pass through a sieve.

              1. re: goodhealthgourmet

                i also just made the chocolate one one two night ago and i also have a graininess- even though i tasted the warm pudding as i am making it and thought it was pretty smooth. i think ti's the starch, shoulda cooked it over the range. I like the pudding anyway though...

                do any of you think it will benefit from a whirl in the FP?

                1. re: jeniyo

                  i don't know about the FP - there might be risk of separation, which would just ruin it. since you said you like it anyway, i'd just eat this batch as-is. skip the double boiler next time and make it on the stove top.

              2. re: LaureltQ

                love the smitten kitchen but a few of her recipes don't work so as GHG says it's not your fault. i too have made this pudding and the recipe yielded a gritty pudding.

          2. Here is an absolutely delicious chocolate pudding recipe. As rich as the chocolate you choose to use. It's actually the pudding component of Tish Boyle's Chocolate Cream Pie. I make it as a pie for special occasions, including Thanksgiving, and it goes really fast.

            Chocolate Pudding

            3 tablespoons cornstarch
            1 tablespoon unsweetened non-alkalized cocoa powder ( I find it doesn't really matter what type of cocoa powder is used. I have used both alkaline and non with very good results.)
            1/4 teaspoon salt
            1 cup half-and-half
            1 1/4 cups whole milk
            1 cup granulated sugar
            4 ounces unsweetened chocolate, chopped
            2 tablespoons unsalted butter
            1 teaspoon vanilla extract

            1. In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside.

            2. In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted. Remove the pan from the heat and whisk about 1/2 cup of the hot chocolate mixture into the half-and-half mixture. Whisk this mixture into the remaining chocolate mixture in the saucepan. Return the pan to the heat and cook over medium-high heat, whisking constantly. When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter and then the vanilla.

            3. Put the pudding in individual serving cups. Cover and refrigerate until thoroughly chilled.

            (If you eat some while it's warm, I won't tell.)

            1 Reply
            1. re: TrishUntrapped

              I've NEVER had to strain the Tish Boyle pudding recipe.

              1. This is a basic recipe I use for sweet puddings. You can use it for treacle, syrup, jam, puddings, just by adding your favorite in the base of the pudding bowl.
                • 1 1/4 cups self-raising flour
                • 1 tsp mixed spice
                • 125g (4 oz) unsalted butter, at room temperature, cubed
                • 1/3 cup caster sugar
                • 3 eggs, at room temperature
                • 2 tbs milk

                In a greased pudding bowl place your jam or syrup. I use about a cup of golden syrup or jam, or, about ¾ cup treacle.
                In a mixing bowl, beat the butter and sugar until creamy. Slowly add the beaten eggs. Slowly fold in the sieved flour, milk, and mixed spice until everything is well mixed. Don’t use the blender for this, just fold with a spoon.
                Gently spoon on top of the jam/syrup.
                Cover with a piece of foil and a piece of wax paper – both with at least a 1” fold in the centre. This is for the expanded pudding. Tie the foil and wax paper with kitchen string and place. Steam for about an hour and a half.
                I like to serve it nice and warm with hot custard.

                2 Replies
                1. re: puddingqueen

                  O.K. that sounds like a British pudding which is more like a cake/bread.

                  1. re: puddingqueen

                    The OP has something closer to a Blancmange in mind (milk thickened with cornstarch (corn flour in UK)).

                  2. http://www.davidlebovitz.com/2011/01/...
                    super super simple, 4 ingredients and very yummy!
                    feel better IL Divo.

                    1. I had to eat one of the ramekins of the chocolate pudding I made about 2 hours ago. Certainly not set up yet but delicious. It really pained my mouth tho so maybe it'll be broth for a while until this pain subsides.

                      Keep them coming please, thank you.

                      1. poor thing :( i feel your pain - i had 4+ hours of brutal scaling and root planing this week, so i've been living on yogurt, cottage cheese, smoothies and pureed vegetables for the past few days. not fun.

                        i hope your pudding turns out well & hits the spot. feel better!!

                        2 Replies
                        1. re: goodhealthgourmet

                          Coming from someone who's had 3 implants and (minor) gum surgery, I feel both of your pain.

                          They say iced tea is good ... the cold calms the nerves and the antioxidants in the tea keep infections at bay.

                          Yeah, and of course, I took that advice and made green tea ice cream ...

                            1. re: greygarious

                              That sounds really good. I myself like less egg but the flavors sound divine to me. Thanks for posting the link.

                            2. Hi, il Divo...sorry to read you're hurtin'. Please feel better soon! I know you said no bread, but only that you can't have it right now...when you can add bread back in, this is my very favorite recipe: CHOCOLATE BREAD PUDDING. In fact, I've been wanting to make it again in the worst way lately:
                              Meantime, take care. And let me know if you'd like a recipe for lavender creme brulee, 'cause I'll gladly post that, too.

                              2 Replies
                              1. re: kattyeyes

                                Yes please, I have 4 kinds of lavender in my yard & I'd love it.
                                Thank you

                              2. Dear Chow Friends,

                                Can anyone help me for below. It is the Liquid Caramel for coloring the Pudding Top.

                                Today I got a new thing in a pudding recipe. Please see the below picture. There they used Caramel to put in the mould. This Caramel is Liquid as you see in the Picture. How Can I make the Caramel Liquid that I can store it in a bottle for future and everytime use. Pls advise.

                                Thanks in advance for your kind reply.

                                Easy Tasty Milk Pudding


                                5Fill the moulds

                                Pour a thin layer of caramel into every pudding mould.
                                Fill the moulds with the "foamy mixture", then put them into the casseroles.


                                3 Replies
                                  1. re: goodhealthgourmet

                                    Thank you so much ..


                                    1. re: susmita

                                      you're welcome! i hope one of them works out for you - they're all pretty basic, and will keep in a jar or bottle in the refrigerator for at least a couple of weeks. happy baking :)

                                1. http://allrecipes.com/Recipe/chocolat...

                                  This recipe is easy!

                                  Today I made a variation of omitting the cocoa and adding strawberry puree and it's a pink strawberry pudding, yum!

                                  1 Reply
                                  1. re: BamiaWruz

                                    Dear BamiaWruz,

                                    Thanks for your reply. But I need the recipe and instructions of liquid carmel syrup. Which is used to make colored the pudding top I also read your recipe . Can I use it for coloring the pudding top ?


                                  2. I always make Milk+ Egg + Sugar pudding in my Pressure Cooker. Never used Oven. Actually I can not cook in oven. Though my Pudding always turns tasty and good. Still I am looking for some new Pudding Recipes. One thing : when I make Pudding in home I generally caramel the sugar or brown the sugar following:

                                    At First I heat the mould . Then put sugar in the mold or box. Low the heat . When the sugar start melting I spread the liquid all over the mould or box by moving it. The sugar turns brown. Then I let it Cool & Sticks. After that I pour the milk +egg+sugar mixture on the browned sugar . Close the box tight and steam it in Pressure cooker. Now I wonder should I add water when brown or caramel the sugar?

                                    Today I got a new thing in a pudding recipe. Please see the below picture. There they used Caramel to put in the mould. This Caramel is Liquid as you see in the Picture. How Can I make the Caramel Liquid that I can store it in a bottle for future and everytime use. Pls advise.

                                    Thanks in advance for your kind reply.


                                    Easy Tasty Milk Pudding


                                    5Fill the moulds

                                    Pour a thin layer of caramel into every pudding mould.
                                    Fill the moulds with the "foamy mixture", then put them into the casseroles.

                                    4 Replies
                                    1. re: susmita

                                      not sure if what i make will be thin enough for you, but anyways...
                                      1/3 c sugar
                                      2 tbsp water
                                      put these in a sauce pan over medium high heat to dissolve the sugar, then continue to cook until it takes on an amber color... brush down sides of pan with a brush if it spits.
                                      2/3 cup heavy cream
                                      stir in cream. it may seize a bit, but keep stirring and it will smooth out. i generally add in some fleur de sel as well, but depending upon whether salty is a desirable combo for your pudding, that's your call. if it's too thick, you can use more cream if you like.

                                      hope that helps.

                                      ETA: I LIED! i didn't realize you were simply making flan... all that syrup requires is making a caramel sauce from sugar and water. same proportions above will work 1/3 c sugar to 2-4 tbsp water. put in a pot, let turn brown, then pour into your molds and top with custard. sorry!

                                      1. re: Emme

                                        Dear Emne,

                                        Can I store the syrup in a bottle (like the picture ) for futuer use? The pudding should be like the picture (attached).


                                        1. re: susmita

                                          you can store it in the fridge.. might to reheat slightly. not sure how long it will last, but you don't have to make much at one time anyway. and it's ridiculously simple and quick to make.

                                          1. re: Emme

                                            I've made caramel syrup as Emme described above, using cream or butter, and poured it into a glass jar to store in the fridge. It'll set up and stiffen, but it can easily be heated and thinned by placing the whole jar in the microwave and CAREFULLY heating in 30 second intervals so it doesn't boil over, or placing the whole jar in a small saucepan of simmering water and stirring 'til it thins out again. And it lasts FOREVER, if you can keep from eating it straight out of the jar!

                                    2. Plain baked custard is easy: beat 3 eggs with 1/2 cup sugar and a pinch of salt, add 1 tsp vanilla and 2 cups milk, pour into buttered baking dish, sprinkle with nutmeg, set in pan of water, and bake at 325* for 30-40 minutes or until a table knife comes out clean.