1. I came over from Money Saving Mom. Recipe sounds interesting. I love the chalkboard in the picture with the “likes” and loves of your daughter – such a cute idea to remember that age/milestone!!

    • Thanks for visiting! I really liked the recipe and just had to try it since so many of my mom friends have children allergic to artificial food colors (esp. red #40) or want to avoid them as much as possible.

      I can’t remember the chalkboard font exactly, but there are lots out there!!! I need to remember to find a blank chalkboard now and not just on a backdrop. She’s the whole reason I started the blog almost. After having my last baby, I wanted to lose weight and keep it off. It’s been 2 years and still the same weight even after the chocolate chip cookie dough devil’s food cheesecake on this site. LOL

  2. Nice to have an alternative to instant with all the additives!—although this really isn’t instant. .What exactly are you straining out and what do I do with what is left in the strainer? Throw it out?

    • 1. I am only following what is published in cookbooks – this is called instant there. I had my doubts, too. But, after researching it I came across the mix as instant.
      2. You are straining out anything that did not dissolve properly. This is not a step in my vanilla pudding recipe, but in the chocolate one it is included. I am sure it would taste fine without the straining – but just make it a little lumpier. Makes the texture smoother.
      3. I throw out what is left. It isn’t much.

  3. I am always glad to find good recipes without the additives. But, the title is very misleading, it certainly is not instant.

    • Again, I am sorry. I am not trying to mislead anyone. I did explain the title in the post and reference the original recipe in the post. Instant Pudding mix is how the cookbooks and web published it among other recipes that say instant. Thanks for visiting!

  4. Hi! Visiting from Money Saving Mom. This looks so yummy and super easy! I love that the ingredients are not processed! That’s something I’m trying to get away from! I will definitely be trying this out. Do you think that we could make the dry mix and store in a container for some time in pantry?

    • Hi Mary! Welcome!! Some directions state to store the mix in the fridge. For long term storage, I would store it in the fridge or the freezer up to 3 months. Since all of the ingredients are normally in my pantry at room temperature anyway, I put it in my pantry for short term storage.

  5. Hi Mary, I came over from Money Saving Mom. I am German and I live in Germany. I would love to try yore recipe. how can I replace the milk powder? My son and I have allergies and it would be awesome to have a alternative…

  6. We make homemade pudding a good bit for our kids and this recipe sounds a bit complicated with the sieve and all 🙁 Maybe this’ll be helpful to someone – here’s how we make pudding:
    We make several bags of the dry ingredients (corn starch/white sugar/a dash of salt) to make one recipe.
    You basically whisk the dry ingred. w/milk and boil it for 1 min. Then gradually pour the hot mix into a cup with a raw egg (gradually so you don’t end up with scrambled eggs w/pudding!) then pour everything back into the pan and boil for one more min. Done.
    I use a Betty Crocker recipe. for vanilla pudding though you can use brown sugar for butterscotch pudding or add p.b. or cocoa or whatever. It also makes a great frozen pudding pop.

  7. Hi! I came across this recipe when I did a google search for homemade instant pudding. I recently purchased Organic Valley’s non-fat dry milk and noticed today that it says “non-instant” on the package. How important do you think this is?

    • I think it will work great! The recipe to make the pudding is still cooked. The reason Alton Brown calls it instant is because the mix is already together, but the pudding itself gets cooked. I hope that makes sense and happy pudding making!


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