Homemade Pudding Recipes

Any flavor of pudding whether it's chocolate, banana, lemon, etc. is a cool and creamy treat. Put away those little boxes of instant and try one of these easy homemade recipes.

Banana Pudding

The Southern Dessert

• 35-45 vanilla wafers
• 5-6 medium, fully ripe bananas
• 3/4 cup sugar
• 1/3 cup all-purpose flour divided
• dash of salt
• 4 eggs, room temp, separated
• 2 cups milk
• 1/2 tsp. vanilla extract

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water stirring constantly for 5 minutes or until thickened.

Remove from heat and add vanilla extract. Spread small amount of custard on bottom of casserole and cover with layer of wafers. Top with a layer of sliced bananas.

Pour 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard.

Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading to cover entire surface and sealing well to edges.

Bake at 350 degrees for 10-12 minutes or until meringue is slightly browned. Cool slightly and chill.

TIP: The secret for a great banana pudding is very ripe bananas. Bananas ripen faster in a dark place, such as in a paper bag or even in the refrigerator.

Banana Pudding

• 2 lg. boxes instant vanilla pudding mix
• 2 1/2 c. milk
• 1 can Eagle Brand milk
• 4-6 bananas
• 12 oz. Cool Whip
• 1 box vanilla wafers

Blend well the vanilla pudding mix, 1/2 of the Cool Whip, milk, and Eagle Brand milk. Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding. Add the other half Cool Whip for topping.

Banana Pudding

• 1 1/2 c. white sugar
• 4 Tbsp. self-rising flour
• 4 c. evaporated milk
• 6 egg yolks
• 2 tsp. vanilla flavoring
• 1 bag vanilla wafers
• Bananas

Mix together flour and sugar, then add milk, egg yolks and vanilla; mix well. Cook this mixture over low heat until it becomes thick. In medium sized bowl, layer vanilla wafers, sliced bananas and pudding. Repeat process until pudding is gone.

Chocolate Pudding

• 3 c. milk
• 1 c. sugar
• 5 tbsp. cocoa
• 2 egg yolks
• 1 tsp. vanilla
• 3 tbsp. flour

In a pot stir milk and beaten yolks. In a bowl mix flour, sugar, and cocoa. Add this mixture to pot with milk and eggs. Cook and stir until thick. Remove from heat and add vanilla.

Rice Pudding

• 1 cup rice
• 1/4 cup sugar
• 1 qt. milk
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon

Pick over and wash the rice; mix all the ingredients and bake very slowly for three or four hours in a well buttered pudding dish.

Keep covered until the last fifteen minutes, when the pudding may be browned on top. Stir twice during the first hour of cooking. It should be creamy and not dry when done. Grated orange peel may be substituted for cinnamon.

Bread Pudding

• 2 cups stale bread crumbs
• 1 quart scalded milk
• 1/3 cup sugar
• 1/4 cup melted butter
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Soak bread crumbs in milk, set aside and alow to cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour at 325in buttered pudding-dish. Serve with Vanilla Sauce.

Tapioca Pudding

• 3 tbsp. quick-cooking tapioca
• 1/3 c. sugar
• 2 lg. egg whites, lightly beaten
• 2 3/4 c. skim milk
• 3/4 tsp. vanilla extract
• Pinch ground nutmeg

Garnish

• 1/4 c. slivered almonds, toasted

In a 2-quart saucepan, mix tapioca, egg whites, sugar and milk allow to stand 5 minutes. Bring mixture just to a boil over medium heat, stirring constantly.

Remove from heat and stir in vanilla and nutmeg. Cover with plastic wrap and let stand at room temperature 20 minutes.

Lemon Pudding

• 2 tbsp. flour3/4 c. sugar
• 1 tbsp. butter
• 2 egg yolks (beaten)
• 1/4 c. lemon juice
• 1 c. milk
• 2 egg whites (stiffly beaten)

Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat until smooth. Fold in stiffly beaten egg whites. Pour into 8 inch square baking dish. Set in pan of warm water (water 1/2 inch deep). Bake at 350 for 30-35 minutes.

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