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See end of recipe for a chocolate pie filling made from this mix.....

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Dry Pudding Mix

This pudding is tasty as is. If you wish to make it a bit richer, add up to 1 T. dry cream powder

to the 1 cup of dry mix before stirring in the boiling water/cooking.  I was also thinking to try

adding 1 T. dry butter powder into the dry mix before cooking, instead of using 1 T. butter, 

but have not tried that yet???

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3 c. nonfat dry milk powder (this is NOT instant dry milk powder)

1 and 3/4 c. white sugar 

1 c. cornstarch

1/2 tsp. salt

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Mix well and store in an airtight container for about 2 months. This makes 4 cups of dry mix.

And mix does not need to be refrigerated.  TIP: dry milk can harden even in a mix if is gets

moisture in it so make certain the storage container is airtight.

 

To make a batch of pudding: place one cup of mix in a small saucepan. Slowly add 2 cups

boiling water, stirring constantly as you add the water. Then cook on stove over medium

heat for 3 to 5 minutes, stirring constantly, until the mixture is thickened nicely. This makes

about 4 half-cup servings of pudding.

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Vanilla pudding: once pudding is cooked/thickened, take pan off heat, stir in 1 T. butter and

1 tsp. vanilla extract. 

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Chocolate pudding: Add 2 tablespoons of cocoa powder to 1 cup of dry mix before cooking.

After cooked/thickened, take pan off heat: stir in 1 T. butter and ½ tsp. vanilla extract.

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Butterscotch pudding: when making dry mix use loosely packed brown sugar instead of white

sugar. 

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Lemon Pudding: when pudding is cooked/thickened, take pan off heat and stir in 1 T. lemon

juice, 1 tsp of lemon zest, and 1 T. butter. (could use lemon extract instead of fresh lemon)

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For Chocolate Pie Filling:  

Use 1 and 1/2 cups of the mix with 3 T. of Cocoa Powder. Add 3 cups of boiling water and

cook until thickened; take off heat.  Stir in 1 and 1/2 T. butter and 1 tsp. of vanilla extract.

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