Questions tagged [pudding]

Use this tag when discussing the sweet, milk-based dessert or snack, similar to a custard. In the UK, these are commonly referred to as "custard", "blancmange", or "jelly" depending on how they are thickened. This tag should not be used to refer to general desserts, sponges like bread pudding (see the bread pudding tag), or meat-based puddings like black pudding or haggis.

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Can instant pudding be made without milk?

Googling this question turned up many articles claiming that instant pudding can be made with water instead of milk. I gave it a shot just to see how different it is and... it's just not true. I ...
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1 vote
1 answer
114 views

How can I create a raw-vegan puddings?

I want to make a raw-vegan firm white pudding based on water and/or some vegan milk. How an I achieve a firm texture? Bananas can have strong banana flavor which may take over other tastes Chia seeds ...
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4 votes
1 answer
238 views

Steam pudding in square bowl

Emergency steam pudding q. Is there a reason I couldn't use a square dish to steam a pudding in the oven (St John's steamed lemon pudding specifically)? Like, is the round bowl shape a structural ...
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3 votes
2 answers
156 views

Can one make a pourable custard by baking in an oven?

Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
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6 votes
1 answer
998 views

Does chocolate inhibit cornstarch gelatinization?

I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate ...
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4 votes
1 answer
234 views

Pudding vs. laundry starch - Add water gradually or all at once?

I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant information for my question is ...
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75 views

Trying to find childhood recipe: Chocolate pudding covered in graham cracker dust

I'm trying to find a childhood recipe. Best I can remember it's this: Chocolate pudding/mousse covered in graham cracker dust. It doesn't really have a shape. It's like a blob. When you look at it all ...
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1 vote
1 answer
1k views

Using both cook and serve pudding and instant pudding in pie

I have a layered Pudding Pie recipe that calls for Chocolate, Vanilla, and Butterscotch pudding. I have not been able to get the Butterscotch pudding in instant pudding (which is what the recipe calls ...
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0 votes
1 answer
98 views

How do I know a beaten egg has “set” while cooking stovetop rice pudding?

The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time to be sure the egg is cooked into the ...
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1 vote
0 answers
88 views

How to use tapioca pearls when making puddings and pies?

I have made puddings and pies from instant tapioca before, and I like them a lot. I would like to try to recreate those recipes with tapioca pearls. How is cooking with pearls different from cooking ...
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2 votes
1 answer
67 views

adding vanilla extract to cooled pudding

I made a pudding from scratch and put it to cool in fridge. Three hours later realized I had forgotten the vanilla! Can I add vanilla to the pudding and whisk it really well? Or just forget about it?
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1 vote
2 answers
257 views

Bread and butter pudding - but with juice?

Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked. In fact, could you make bread and butter pudding with juice rather than milk-eggs? So, essentially, imagine a baking tray, ...
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0 votes
1 answer
862 views

Can you heat up a pudding mixture with cool whip?

I'm making a dessert that needed instant pudding, but I got the cooking one by accident. I added it without realizing. The mixture is the pudding, milk, and cool whip. If I heat it up, will it ruin ...
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8 votes
2 answers
11k views

What is the difference between molasses and treacle?

I'm just wondering what the difference between the two are, and whether you can substitute between the two? My recipe for sticky toffee pudding calls for treacle but I only have molasses. Can I ...
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1 vote
1 answer
173 views

Ultra thick and fluffy pudding

I recently traveled to NY and tried Magnolia's banana pudding. Long story short, it was amazing :D When I came back home I tried to create the next best version. Having seen the below video, I ...
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2 votes
0 answers
74 views

Fix my matcha pudding?

In the winter my matcha puddings come out the wrong color. Every few months I make a batch of matcha puddings for my family get togethers. In the warm months it comes out perfectly. The matcha ...
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3 votes
4 answers
349 views

Can I use 100% cotton bed linen as a pudding cloth?

It's hard to find large pieces of closely knit food safe cotton where I am. (UK / EU) Can I use pieces of undyed 100% cotton bed linens with tags removed instead? What chemicals if any would the ...
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5 votes
1 answer
186 views

Achieving 'glossy', ultra smooth pudding texture

I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this ...
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1 vote
1 answer
4k views

Is custard powder(powder mix) is same as pudding mix powder?

I observe Custard powder and pudding mix is same just combine it with milk, cook to thicken, and you have custard or pudding.Can they use as a replacement of one another?
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0 votes
1 answer
75 views

How do I distribute fillings evenly in flan/pudding mix?

I bought the following flan/pudding I followed the instructions: 300 ml of cold milk add content of the package beat 3 minutes until fluffy However the small pieces of chocolate were all on ...
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1 vote
1 answer
574 views

Can I substitute...whole wheat for all-purpose flour for baked goods?

If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
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4 votes
1 answer
161 views

What is the minimal set of ingredients that English rice pudding can be made with?

While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be optional and the article also explicitly ...
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5 votes
2 answers
601 views

Microwave pudding sediments

I tried making pudding in the microwave for the first time. I took 20 g rice starch and 250 g milk. First made a slurry, then mixed the rest of the milk, constantly stirring. Then added 10 g sugar and ...
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0 votes
1 answer
13k views

Mixed instant and cook and serve pudding

Mixed cook and serve and instant pudding into dessert ingredients but didn't realize until dessert completed. Is it safe to eat uncooked cook and serve pudding?
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9 votes
1 answer
6k views

How did I screw up this rice pudding recipe?

I've never made rice pudding before so I tried this recipe, exactly (no frills like raisins or anything). Ingredients: 2 eggs 1/2 cup sugar 1/2 teaspoon salt 2 1/4 cups milk 1 teaspoon ...
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4 votes
4 answers
50k views

Accidently mixed instant and cooked pudding packages

I'm making the layered pudding dessert and without looking I dumped an instant pudding mix and a cook and serve pudding mix in the same bowl. I am now staring at said bowl in horror. Too late to scoop ...
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3 votes
1 answer
233 views

How do I keep a custard from breaking?

I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge (liquid accumulating where I've scooped ...
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7 votes
3 answers
989 views

Missing recipe name and method

I have a list of ingredients but no recipe name or method - does anyone know what it may be? The ingredients are: 200ml strong coffee 1 Tabs Demerara sugar 75g plain chocolate Also listed ...
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4 votes
2 answers
5k views

What happens if you cook chocolate pudding too long on a double boiler?

I am having some troubles getting my pudding consistency right. The kind of pudding I am trying to make is of just milk, cream, sugar, cocoa and cornstarch. The double boiler I use is a small pot in ...
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1 vote
1 answer
615 views

What is the measure for scaling cinnamon if you double a recipe?

I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This almost worked out perfectly, except that ...
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1 vote
1 answer
1k views

How to scale up pudding recipe 10x?

I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
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2 votes
2 answers
8k views

What should the consistency of pudding be?

Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be. We don't actually have "pudding" where I am from, so I am having trouble deciding if I have made a ...
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2 votes
1 answer
16k views

Pudding isn't setting?

I made some coconut pudding using a recipe I had found, but I'm having some trouble getting it to set. I used this recipe once before and ended up boiling it for probably closer to 2 minutes instead ...
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2 votes
0 answers
144 views

prevent fiber threads in sweet potato halwa [duplicate]

I like sweet potato and i'm trying out different recipes with it as a main ingredient. One of them is the sweet potato pudding/halwa. It tastes good, but i would like to get rid of the threads of ...
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1 vote
3 answers
35k views

Why won't my pudding thicken up?

Some of you might have noticed recently I am dabbling with pudding. Well - to no avail. This is my recipe: yolks - 1 cocoa - 30ml sugar - 60ml butter - 10ml milk - 164ml starch - 14ml And the ...
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2 votes
1 answer
700 views

Pudding Control Sample measurements

If anyone has noticed - recently I have been fascinated with pudding. And I mean the creamy dessert (sample picture). Since I encountered a myriad of recipes - some calling for egg, others for no egg, ...
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0 votes
1 answer
87 views

Cream or butter in a pudding

I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?
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1 vote
1 answer
2k views

Using eggs in pudding - yolks vs whole eggs

I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
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4 votes
1 answer
3k views

Vanilla Pudding: Could someone explain this recipe to me?

Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, lightly beaten 3 tablespoons unsalted ...
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2 votes
2 answers
3k views

Can I mix multiple types of pudding powder?

I would like to create a pudding with vanilla + cocoa pudding powder, from the same brand. Can I combine the two safely(cooking them all at once)?
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1 vote
1 answer
316 views

Custard Pudding tasting like raw eggs

So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30mins. I used 2 eggs and 250ml of milk and ...
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3 votes
2 answers
1k views

Can you thicken a pudding just by reducing?

Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sugar. I don't recall using any thickeners -...
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5 votes
1 answer
4k views

Can I accelerate the prep time for small tapioca pearls?

I've got a package of Reese small pearl tapioca in front of me, ready to make tapioca pudding, but I forgot to factor in the recommended overnight soak. Is it possible to accelerate the process by ...
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1 vote
0 answers
868 views

Choc pudding, cook & serve hasn't thickened

I cooked it for 30 min over medium high heat, stirring frequently. I used 2% milk. It didn't thicken completely, but eventually I removed it from heat, thinking it would thicken in the fridge. It ...
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4 votes
2 answers
20k views

What flavors complement pistachio (pudding specifically)? [closed]

My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually ...
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4 votes
2 answers
6k views

How does pudding make cake moister?

I've got a recipe that calls for adding a box of instant pudding mix to a box of cake mix (along with eggs, water, and oil) to make a cake moister. And there are lots of cake mixes that proclaim "...
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1 vote
2 answers
1k views

When to add vanilla beans to a sauce?

I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it with ground vanilla beans. At what stage ...
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  • 125
1 vote
1 answer
836 views

Butterscotch Pudding Clumps

Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flavor isn't rich enough, or it's clumpy. ...
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0 votes
5 answers
50k views

How to get instant pudding to come out smooth?

How can you make instant chocolate pudding come out smooth and even consistency instead of having little chocolatey clumps in it? Could something be wrong with my technique? The box says to beat ...
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3 votes
2 answers
12k views

What is the magic in packaged pudding mixes?

I have tried making pudding from recipes that have cornstarch and one with flour. Neither has the same smoothness of the cooked packaged mixes. What is the magic in the packaged mix? I am looking for ...
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