Prep 5 mins
Cook 11 mins
Quick comfort food cooked in the microwave. My dear friend, Lori, had given me this recipe after our children, and ourselves, had devoured this scrumptious vanilla version on a cold winter day.
- 1⁄3 cup sugar
- 1⁄4 cup cornstarch
- 1⁄8 teaspoon salt
- 2 3⁄4 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- In a large bowl combine sugar, corn starch and salt. Blend the ingredients together.
- Gradually stir in milk.
- Microwave on high for 5 minutes. Then stir.
- Microwave 5 minutes longer, stirring twice or until mixture boils.
- Boil 1 minute.
- Remove from microwave.
- Add butter and vanilla.
- Place in individual serving dishes and enjoy while still warm or cool in the refridgerator to enjoy later.
- ***To make chocolate pudding increase sugar to 2/3 cup and add 3 tablespoons of unsweetened cocoa to the corn starch.
- Please keep in mind that all micorwaves cook differently and to adjust the times to ones which are appropraite with yours.
This was good pudding. I have never made it before as I use the box. I used the very large bowl so I did not have the overflow of the growing mass in the bowl. But everyone loved it so I will make again. Maybe I will experiment with other ingredients. Made for PAC 2012.
Because of the previous reviewer's warning, I used a really large bowl and did not have any overflow problems. The pudding was good, but not too much different than store-bought pudding mixes. The good thing, though, is that you know exactly what ingredients are going in - not a bunch of weird chemicals,etc. I'm serving this batch with fresh strawberries and will try chocolate next time. Made for PAC Spring 2009
Wow. This was really easy and pretty cool. It made me feel like a mad scientist, watching the "thing" in the microwave expand, and then contract every time I tampered with it. Sadly, the very thing that made this recipe so intriguing was also its downfall for me because I kept having to open the microwave and make sure the pudding didn't overflow and make mess in the microwave. A tip for anyone who wants to try this recipe: make sure you use a decent-sized microwaveable bowl. Due to my paranoia that the pudding would overflow, I may not have cooked it quite right. By the time my fascination with it wore off and I finally pulled the bowl out of the microwave, it was more like custard than pudding. I don't know. Maybe I under- or over-cooked it, but it was good anyways.