Basic Scratch Pudding

Basic Scratch Pudding Recipe

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Judy Kaye


This is from my mothers Betty Crocker cookbook from the 1940's. Used, it can save you a lot of money and pass on basic cooking skills to your children.

★★★★★ 1 vote
4 to 5
5 Min
10 Min
Stove Top


1/3 c
white sugar
3 Tbsp
1/4 tsp
2-1/2 c
1-1/2 tsp


1Mix sugar, cornstarch and salt together; gradually blend in milk. Cook over low to medium heat, stirring constantly, until mixture thickens. Cook two to three minutes more. Turn off heat. Add vanilla. Pour into desert dishes and chill.
2Chocolate Pudding: Follow above recipe but increase sugar to 1/2 cup and mix 1/3 cup of cocoa powder to the dry ingredients. (Or use two 1-ounce squares unsweetened bakers chocolate, cut up, added with milk, instead of cocoa.)
3Carmel Pudding: Melt 1/4 c. sugar in heavy skillet over low heat, stirring, till rich medium brown. Remove from heat. Slowly add 1/2 c. boiling water. Return to heat and stir until lump dissolve. Add to basic vanilla pudding recipe after milk.

Combine 1/4 c. sugar, 3 tbsp. cornstarch and 1/4 tsp. salt in saucepan; blend in 2 c. milk. Stir in caramel syrup. Cook over medium heat stirring constantly until thick. Cook 2 minutes more. Add Vanilla. Pour into 5 - 6 desert cups. Chill
4If the mixture scorches the heat is too high.

About Basic Scratch Pudding

Course/Dish: Pies, Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids