Saturday, October 20, 2012

Easy & Egg Free Pudding Recipes

Occasionally I have looked at the grocery store for the packaged butterscotch pudding mix that you have to cook.  I haven't been able to find it.  I do find the instant puddings, which I don't like.  I guess demand has just dwindled to the point that they no longer make it, perhaps due to the convenience of prepared puddings in cups.

I LOVE butterscotch pudding.  Chocolate comes in third, after tapioca.  What's strange though is that I like pudding HOT.  Once it's cold I don't like it.  I think I get this from my Dad.  He used to have his pudding, hot or warm, with cream on top.  Not whipped cream, regular cream.  Yum.

Anyway, one day I was looking for a recipe for pudding that I could make without eggs (Journey is allergic) to use as a pie filling.  I found a recipe for "Chocolate Cornstarch Pudding" in the 1976 version of Joy of Cooking.  This particular recipe called for a double boiler set up and a lot of time.  I didn't want to go to all that trouble, but this was the only egg-free recipe I could find. 

I thought about those packaged mixes.... they don't require a double boiler and the cornstarch is already mixed in.  That's why they're so quick and easy.  I figured I could adapt this recipe to work without a double boiler. 

I first made the chocolate version for the pie, then later came up with a butterscotch recipe.  They're both good, but I like the butterscotch best.  Here are the recipes.

Easy Egg Free Chocolate Pudding

In a medium saucepan, mix together:

3 Tbsp. cocoa
1/2 cup sugar
1/8 teaspoon salt
1-3/4 cups milk
1 Tbsp. butter

In a separate cup/bowl, stir together 1/4 cup milk and 3 Tbsp. cornstarch.  Mix well.  Set aside.

Heat cocoa/milk mixture on medium-high heat, stirring occasionally, till it comes to a boil.  Pour in the milk/cornstarch mixture.  Stir well.  Bring back to a boil, continue to cook and stir for about 1 minute more.  Remove from heat and stir in 1 tsp. vanilla (optional).   Pour into four bowls.  Makes about four 1/2 cup servings.

Easy Egg Free Butterscotch Pudding

In a medium saucepan, mix together:


1/2 cup BROWN sugar
1/8 teaspoon salt
1-3/4 cups milk
1 Tbsp. butter

In a separate cup/bowl, stir together 1/4 cup milk and 3 Tbsp. cornstarch. Mix well. Set aside.

Heat milk/sugar mixture on medium-high heat, stirring occasionally, till it comes to a boil. Pour in the milk/cornstarch mixture. Stir well. Bring back to a boil, continue to cook and stir for about 1 minute more. Remove from heat. Pour into four bowls. Makes about four 1/2 cup servings.

4 comments:

  1. Wow - I remember eating (and loving) warm pudding, too. It's my favorite way to eat tapioca pudding. I remember pouring Carnation Evaporated Milk on top of chocolate pudding. Yike. Yours sound good. Kathy

    ReplyDelete
  2. This looks delicious, I will try it out. Thanks for the recipe.

    ReplyDelete
  3. Replies
    1. OOPS!!! Sorry about that - you can add the butter during the last minute of cooking. You can also leave it out if you wish. Of course it makes it richer but I've left it out Many times.

      Delete