Kids especially love pudding and a homemade pudding cup makes a wonderful healthy addition to the lunchbox if you make it yourself with wholesome ingredients.
Whatever you do, skip those pudding boxes from the store. They are nothing but white sugar, GMO corn starch, artificial colors and flavors plus preservatives.
Even if boxed pudding is made with good quality whole milk, the end result is not be something that would be of overall benefit. Kind of like raw grassfed milk served with a bowl of Fruit Loops, wouldn’t you agree? What’s the point in that?
It’s time to ditch the pudding boxes and processed pudding snack cups and learn how to make vanilla pudding the old fashioned way with nothing but wholesome ingredients.
In this video, I show you how my Grandma used to make vanilla pudding on the stovetop. She called it blancmange although she never bothered to set it in a mould as is sometimes done. It serves up wonderful and warm straight from the pot with no need to refrigerate first unless you prefer your pudding served cold.
Makes 6-8 servings
3 cups whole milk (preferably raw grassfed milk from a local family farm)
2 extra large, free range eggs
1/3 cup freshly ground flour or organic cornstarch (arrowroot works too)
1/2 – 3/4 cup sucanat or coconut sugar
1 TBL butter
2 tsp vanilla
*You may substitute whole coconut milk for a dairy free version.
Sarah, The Healthy Home Economist