Healthy Treat for Today: Creamy Pudding

Today, I am sharing recipes for three varieties of YUMMY Creamy Pudding!  Just look at all these wholesome ingredients!

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And…if you put all or some of those wonderful ingredients together…you’ll get these:
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Aaaand…if you put all those three together…and put real whipped cream on top…you’ll get this:
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Creamy Vanilla Pudding

2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
1 Tablespoon butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt.  Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken.  Stir over the heat for about 15 more seconds.  Remove immediately from the heat, and continue to stir until pudding is creamy.  (I use my whisk the whole time for stirring and find this works great!)  Add butter and vanilla and continue to stir until mixed.  Pour into serving dishes and serve warm, or chill for two hours and serve cold.

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Butterscotch Creamy Pudding

2 1/2 cups milk
3 egg yolks
2/3 cup sucanat (dehydrated cane sugar juice…has a wonderful “molassasy” taste!)
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
3 Tablespoons butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, sucanat, arrowroot powder and salt.  Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken.  Remove immediately from the heat, and continue to stir until pudding is creamy.  Add butter and vanilla and continue to stir until mixed.  Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Chocolate Creamy Pudding

2 1/2 cups milk
3 egg yolks
2/3 cup sucanat or 1/2 cup real maple syrup
1/4 cup cocoa powder
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
3 Tablespoons butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, sucanat or maple syrup, cocoa, arrowroot powder and salt.  Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken.  Remove immediately from the heat, and continue to stir until pudding is creamy.   Add butter and vanilla and continue to stir until mixed.  Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Oh, and just a couple of tips to make SURE your pudding is super good:

1.  Enlist the help of an blond headed eight year old (or a close equivilent).

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2.  Be sure to have a short, cute taste tester on hand for quality control purposes.  (I have some taller taste testers around here somewhere…guess they didn’t smell the “purding” cooking like the little guy did.)

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Comments

  1. Jennifer Pickel says

    I make banana pudding every year for Thanksgiving, but I use instant vanilla pudding in my recipe… It is my father-in-law’s favorite dessert& I am always required to bring it to every family event. I had to rush at the grocery store& got all ingredients but forgot instant pudding! So of course I go to pinterest to see if there are any recipes that are easy & that I had all ingredients (it’s almost midnight) and I found your recipe! It’s simple to make & I had all ingredients (had to use corn starch) but I doubted that it would taste as good as the instant, I’ve just made it & tasted it & it’s delicious! Pretty sure it’s better than the instant! So now I’m going to use the vanilla pudding to finish my banana pudding, hope my father-in-law likes it, will find out tomorrow! But thanks so much for putting this out there, truly a lifesaver for me tonight!!
    Jennifer :)

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  2. Emma says

    The butterscotch flavor comes from using sucunat? I was reluctant to try arrowroot because there seems to be a notion that arrowroot and dairy equals slimy. Glad to see it doesn’t. I like the lower carbs that arrowroot has and my daughter needs gluten-free.

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  3. Nicole says

    I’ve tried this recipe 3 times now. Last night being the 3rd time, and I used raw goat’s milk to make it. It thickens up on the stove nicely, but when I put it in the refrigerator overnight, it becomes runny again. Why? What am I doing wrong?

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    Laura Reply:

    Hmm, I’m not sure what could be going wrong. Maybe try cooking it just a tiny bit longer (stirring the whole time, of course!) or maybe adding a little extra arrowroot powder?

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  4. Staci says

    My 11 year old made this and it came out wonderful. I made it and it came out gooey, kinda slimy. She asked me if I took it off the heat right after it started to thicken. I hadn’t. I left it on the burner for a minute or two after it started to thicken and let it start to boil. She didn’t even have to look back at the recipe to remember it and figure out what I did wrong. Curse and a blessing to have a child with near photographic memory. :) Definite blessing to have a daughter that loves to be in the kitchen.
    So simple comment is: follow the directions and take it off the heat when it starts to thicken.
    As usual excellent recipe that is easy and quick to make.

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  5. Jamie says

    This chocolate is my favorite. So rich! I usually make my boys “popsicles” with leftover smoothies but I turned this pudding into a cold treat for them..they ate it right up!

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  6. Anna says

    Do you know if this recipe will work with non-dairy milk (ie coconut or rice milk)? Our daughter is allergic to dairy and soy; I would LOVE to make her some creamy, delish, non-dairy treats.

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    Samantha Reply:

    Just made this today using coconut milk- it came out great!

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    LindseyforLaura@HHM Reply:

    Yes, any form of non dairy milk will work great!

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    ann Reply:

    Hi, I have been making homemade pudding for over a couple years now, kinda have my own invented recipe after many pudding recipe mistakes. I have used soy milk and it has excellent results, but this year i tried almond milk for my recipe (which is almost identical to the recipe listed. Unfortunately the almond milk did not work FYI as all my ingredients started warming up, the pudding made with almond milk curdled and ruined final product! I am interested in trying the coconut milk though, that sounds like a yuimmy variation for me to try!

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  7. Dorcas says

    My daughter and I made this recipe tonight, and it was really delicious. I’m not sure if it’s because I had to use organic corn starch instead of arrowroot, but I had to keep it on the stove until it really thickened. Incidentally, is tapioca flour a good sub for arrowroot in this recipe?

    My daughter’s birthday is in a month, and she is requesting Death by Chocolate.

    Thanks for a great recipe!

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    Laura Reply:

    I’ve never tried tapioca flour, so I can’t say for sure, but I would assume it would work well!

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  8. Heather says

    We are making this today to use up some milk that needs to find a quick purpose. My daughter was thrilled to read that a cute blonde headed 8 year old was part of the directions/helpful tips. :) She’s sweetly helping as it is now part of the directions!

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  9. Laura D says

    So dairy free milk works but what would I replace the butter with to make it dairy free?

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    Stephanie Reply:

    I was wondering the same thing…would Coconut oil work maybe?

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    Laura Reply:

    Actually, just skip the butter altogether and you’ll be just fine. :)

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    Jerrica Bowman Reply:

    My son is allergic to dairy and I use Earth Balance Vegan Butter Sticks for use in baking. Haven’t had any trouble using it. I would love to hear other options if anyone has any though! Oh, I get my “butter” at the local health food store.

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    Ann Reply:

    Earth Balance is the BOMB for a replacement margarine type product, have used it for many years, although pricey, i use it for cooking, baking and on toast!!

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  10. Ruth says

    Can you substitute anything for the eggs? I have a son who is extremely allergic to eggs. Maybe chia seed gel?

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    Laura Reply:

    I’ve not experimented with subbing eggs in recipes, so I’m not sure. :)

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  11. Tara says

    How long does it take to thicken? I have has it on medium heat for about 20 mins (stirring constantly) and it hasn’t started to thicken.

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    Laura Reply:

    It should thicken after just about 10 minutes at the most. Maybe higher heat?

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  12. Amanda says

    I haven’t been able to have pudding in years, since I discovered my milk allergy, and had just given it up as something I would never be able to have again. But this, made with rice milk, is WONDERFUL! I made vanilla last time, and am in the process of making another batch of vanilla and a batch of chocolate as we speak. Oops, better get back to stirring! Just wanted to say how good it is, and thank you for sharing!

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  13. Becky says

    I just made the vanilla recipe but added about a 1/4 cup
    Of pumpkin, some cinnamon, ground ginger, and nutmeg. I ended up adding 1 T more arrowroot mixed into 1/4 cup milk to thicken it, but it’s amazing. Oh my word, reminds me of my old German grandmother’s pudding from childhood. I sweetened with honey and its simply perfect!!! I’m eating it warm, the kid’s servings are cooling. So amazing, thank you for a great recipe!

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    Angela Reply:

    Oooh, I was just wondering if I could make it ‘pumpkin’ thanks for doing it first!

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  14. Regina Doucimo says

    Hi, I was going to try these. Wondering on ingredients is t. for teaspoon and T. for tablespoon?

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    Laura Reply:

    Yes, that is correct! I have edited most of my recipes to be more specific – glad to know that I need to fix this one too, thanks!

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  15. Billie Yates says

    I’ve just found a recipe for a banana pudding poke cake that sounds so yummy! They used banana flavored pudding poured over a plain (poked) yellow cake, cool whip spread over the top and crushed nilla wafers on top. I’ve made everything else from scratch before except the pudding. Do you know of any way I could make this pudding banana flavored? If I blended bananas into it, how many do you think and would it turn brown if not used quickly? Thanks for your website and help!

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    LindseyforLaura@HHM Reply:

    I am not sure of the best way to do that. I would think it might be good to just cut up bananas and put a layer of those between the pudding and the topping.

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  16. Emily says

    Any thoughts on how to adapt this recipe into a creamy banana pudding? My husband loves the instant banana pudding from the store, but I am not a fan of all the additives and yellow dyes! It would have to be perfectly smooth with no chunks though, he is a picky eater about texture! :)

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    Laura Reply:

    I’d wait for a couple bananas to get over ripe, then blend them until smooth in a blender. Stir them into vanilla pudding and see how it goes!

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