Homemade Pudding (Vanilla or Chocolate)

by Sarah TheHealthyHomeEconomist June 1, 2009

homemade pudding_miniIt is a sad fact that most folks under the age of 60 don’t remember how to make homemade pudding from scratch anymore.   Boxed pudding (like Jell-O Brand – yikes!) was introduced to the American public during the processed food explosion that gained momentum after WWII ended.

The incredible ease of making instant pudding by just emptying a box of sugar/chemicals into a bowl and mixing in some milk quickly eliminated any memory of how to cook pudding over the stove with real ingredients!

There’s not doubt that warm pudding cooked over the stove is the ultimate comfort food.   There is no reason why it can’t be full of nutrition as well!    After you try this recipe, I guarantee you won’t be buying boxed pudding (a la “chemicals in a box”) ever again.   Your children (and YOU) will love this.

Homemade Pudding

3 cups whole milk (preferably fresh, nonhomogenized milk from a local family farm)
2  extra large, free range eggs or 4 egg yolks
1 TBL butter (sources)
1/3 cup freshly ground flour  (use 1/2 cup cocoa powder and 1/4 cup flour for chocolate pudding) (sources)
1/2 cup sucanat or rapadura (evaporated cane juice) (sources)
4 drops liquid stevia (sources)
2 tsp vanilla (sources)

In a large saucepan, combine sugar and flour (and cocoa powder if making chocolate pudding).   Stir in milk.    Cook and stir with a whisk over medium heat  until the mixture is thickened and bubbly.  Cook a couple more minutes and then remove saucepan from heat.

In a small glass bowl, beat eggs or egg yolks and then gradually stir in about a cup of the cooked mixture all the while whisking vigorously.      Return egg/milk mixture to the saucepan and put back on medium heat.     If using eggs, cook/stir until nearly bubbly but not a boil.    If using yolks cook/stir to a low boil.     Reduce heat and cook/stir for a couple more minutes.

Remove from heat.   Stir in butter, stevia, and vanilla.    Let cool for 5 minutes and serve warm.

Spoon out the uneaten portion into single serving snack cups with lids and you have healthy lunchbox pudding cups!

For a how-to video of this recipe, click here.


Sarah, The Healthy Home Economist

Picture Credit


Comments (9)

  1. Oh Sarah…I love you, I find a recipe on one blog, get all tingly and nostalgic, then get disappointed over the ingredients, then I come to yours and get all happy that you of course have a recipe for it…brilliant little you…

    I tried my first glass of raw milk today, barely even remembered what it tasted like, no bad reaction at all, I even felt energized…and my nourishing traditions should be dropping in my mailbox any day now…Can’t wait to make my own traditions…

    Love, Jules
    Jules\’s last post: Medicinal Chicken Stock

  2. Hi All- Anyone know if this can be made with gluten free flour such as Brown Rice Flour or Bob’s Red Mill All Purpose Baking Flour? Thanks for any info you can give.

  3. Sarah,

    This sounds wonderful! I will have to try the recipe. I am one of the box pudding mix victims, I am embarrassed to say. No longer! :)

    Do you have any idea how to make a raw milk pudding? I wonder if you could use gelatin to thicken it with a little hot water then add to the milk and other ingredients. Maybe honey would mix in the milk with the stevia to sweeten and not leave a grainy texture?


  4. Julie and I would ask if the flour can be nongluten—-I would love to try this with coconut flour or almond flour —-anybody have experience with that?
    Sarah, you are a treasure!

    Jean in California

  5. Hi, quick question on this. How long will it keep in the refrigerator. I would love to make this for dessert on a Sunday night and use it for the kids lunch Monday and Tuesday… but I am not sure if it will keep.


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