The Richmond Register

Lifestyles & Community

January 23, 2014

What’s in all those puddings?


This is a great time of the year to take time to make something different instead of all that instant pudding stuff. I will share some recipes that I have made over the years. Hope you try at least one of them.

Cracker pudding


1 qt of milk

2 eggs, separated

1 cup of white sugar

1 cup of shredded coconut (optional)

1 tsp vanilla

1 cup coarse cracker crumbs (saltines)


Heat milk in a heavy pan until it foams, but do not boil.

Separate egg whites from egg yolks. Mix yolks and sugar then add a few tablespoons of warm milk to egg mixture. Add this to your heated milk slowly stirring constantly. Add cracker crumbs and coconut. Stir until thick and boiling. Remove and pour into a baking dish.

Beat egg whites until partly stuff. Add three tablespoons of sugar and beat until stiff. Spread on top of pudding and bake at 350 degrees until golden brown. Chill and serve cold.

Once I was asked to make banana pudding at EKU for the serving lines.

I am not a good speller and so I was in a hurry to mix about 350 servings of canned pudding with a bunch of bananas and some vanilla wafers and put out on the serving line. I later found out we had created a new dessert…banana pudding made with can cheese sauce…oh well they never asked me for the recipe…rats…

Caramel pudding


2 quarts of milk-heated

3 full Tablespoons of cornstarch

3 full tablespoons of flour    

3 tablespoons white sugar

1/2 to 3/4 cup cold milk

5 eggs

Cool whip for later addition.


One and 1/2 cup brown sugar

1/4 cup light cream

2 tablespoons of butter

1 teaspoon vanilla


First bring caramel mixture to a boil. Do not stir. Boil on low heat for about eight minutes. Set aside to cool.

Mix cornstarch, flour and sugar. Add cold milk very slowly, stirring until you have a smooth mixture. Add eggs and beat well with a mixer.

Cook your two quarts of milk in a heavy kettle until hot. Do not boil.

Add a small amount of the hot milk to your beaten egg mixture then pour this into your hot milk, stirring until thick.

Set aside to cool for almost 15 minutes. Then stir in your caramel mixture, stirring occasionally while cooling. Before serving, stir in one cup of cool whip.

I know that this recipe sounds like a lot of work, but it really isn’t. You control what goes into the pudding. Have you ever read the chemicals listed on a box of ready-to-make pudding in the grocery stores?

I am no chemist but it appears to me that sometimes I am fixing the whole drug supply from a chemical company!

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