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Homemade No-Cook Instant Pudding Mix
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Description
Easy to put together and just as easy to turn into pudding, this dry Homemade Instant No-Cook Pudding Mix is a pantry-friendly staple that stores for up to a year at room temperature. This mix is a wonderful homemade alternative to its storebought counterpart, is gluten-free and can be prepared to be dairy-free and vegan with coconut, almond, soy, or rice milk.
Ingredients
- FOR THE VANILLA INSTANT PUDDING MIX:
- 2 cups Granulated Sugar
- 2 cups Instant Clear Jel
- ½ teaspoons Salt
- FOR THE CHOCOLATE INSTANT PUDDING MIX:
- 2 cups Granulated Sugar
- 2 cups Instant Clear Jel
- 2 cups Dutch Process Cocoa Powder
- ½ teaspoons Salt
- FOR MAKING PUDDING FROM THE MIX:
- 2 cups Cold Milk (Whole, 2%, 1% Or Skim Cow Or Goat Milk, Coconut, Soy, Rice Or Almond Milk.)
- ¾ cups Pudding Mix
- 2 Tablespoons Pure Vanilla Extract For The Vanilla Pudding
- 2 teaspoons Pure Vanilla Extract For The Chocolate Pudding
Preparation
For the vanilla instant pudding mix:
Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
For the chocolate instant pudding mix:
Add the granulated sugar, instant clear jel and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before removing the lid and adding the dutch process cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
Store the mix in the airtight containers in a cool, dark place for up to a year. A cabinet or basement shelf should work well.
To make pudding from either mix:
Pour 2 cups of cold milk into a mixing bowl and add the appropriate amount of vanilla extract. Sprinkle 3/4 cup of mix over the top and whisk in thoroughly until thickened. If you are having trouble with clumping, you can either pour the contents into a blender and blend on medium until smooth or use a stick blender to break up the lumps and smooth the mixture. It will be soft set immediately, but improves in flavour and texture if it is allowed to rest (with a piece of plastic wrap directly on the surface) for at least 30 minutes.
Note: If the pudding is too soft set, you can add extra pudding mix, 1 tablespoon at a time, until it thickens to your liking.
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6 Comments
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Rebecca on 4.13.2013
@ExpatCucina I use instant clearjel or instant Thermflo, whichever is available at my local Amish bulk foods place.
ExpatCucina on 2.5.2013
What brand of instant jel do u use?
senoritabonita on 2.4.2013
Awesome! I have been on a butterscotch pudding kick this past week. Any suggestions for adding that flavor?
Patricia @ ButterYum on 1.21.2013
What an interesting recipe. You wouldn’t happen to have a recipe for instant pistachio pudding, would you??
Rebecca on 1.21.2013
@Pat Mendell- I have not personally tried it, but I don’t see a reason it would fail. The sugar does bulk up the final product a bit, so you’d want to use less of the mix per 2 cups of milk and your final yield will be somewhat less. Start by adding a couple tablespoons at a time and whisking it in. The Clearjel sets up close to its final thickness relatively quickly and you should be able to gauge pretty easily how much mix to add. Please let me know if you try it. I’d love to hear how it works out!