Confession time. I really love the idea of making as much as possible from scratch. Not only do I know exactly what is in something, but 99.9% of the time, the homemade version contains significantly less processed ingredients (and usually none at all). From body scrubs to taco seasoning mix and hot chocolate mix, I’ve been working on transforming the convenience packages for homemade versions. The truth is, that the from-scratch versions of these things take literally minutes to make and are infinitely cheaper, not to mention healthier.
My search for a DIY instant pudding mix spun off of my search for a from-scratch version of a favorite family cake. The problem? The “recipe” was basically a box cake mix with a box of instant pudding and a few other ingredients. I knew I wanted to make the cake from scratch, but boy does that box of pudding do wonders to a cake, right? Makes it so moist and melt-in-your-mouth fantastic. I needed to somehow mimic those characteristics, when lo and behold, I actually found a formula for instant pudding mix!
Whether you want to make a cake that calls for pudding mix, banana pudding, an icebox cake or lush dessert, you’re going to love this DIY hack!
I was able to throw this together in 5 minutes, and now I have a stash of instant pudding for whenever I see a recipe that calls for a mix. Not only do I not have to run to the store, but I can keep from-scratch recipes just that.
In addition to using it in your own recipes, this would make a great gift for the holidays. Maybe a basket of this, some homemade cocoa mix, homemade vanilla extract, and other goodies. I am working on a chocolate version as well, so stay tuned!
Now just wait until you see what I have up my sleeve. I think you’re going to love the cake that I used this mix in! It’s an oldie but a goodie, and reinvented to be completely homemade. Be sure to check back tomorrow!
If You Like This Instant Vanilla Pudding Mix, Try These Recipes:
In a medium bowl, whisk together the sugar, cornstarch, milk powder, and salt; set aside.
Split open the vanilla beans and use the back of a knife to scrape out the seeds. Add the seeds to the sugar mixture, and again whisk well to evenly combine, using a fork or the back of the spoon to break up any chunks of vanilla bean seeds. Cut the empty vanilla bean pods into two or three pieces each.
Place the vanilla bean pieces into an airtight container or jar, and add the sugar mixture. Seal it, and then give it a few good shakes to distribute the vanilla bean pieces evenly. Store in a cool, dry place.
To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Let sit for at least 5 minutes before serving. Store leftovers in an airtight container in the refrigerator.
Wow, so many complaints about having to cook your recipe! I was just so happy to find something to add to cake recipes instead of the boxed stuff. These folks should watch Alton Brown’s episode with “Instant Chocolate Pudding Mix” that has to be cooked AND chilled for four hours.
Do you have a way to add different flavors to your basic vanilla mix (such as chocolate, caramel, banana, etc.) and still keep the mix shelf stable?
Hi Laura, I haven’t played around with flavors, but you might be able to try adding cocoa powder or crushing freeze-dried bananas. Not sure about the caramel, I’ll have to think on that one!
Thank you for figuring out the right proportions! I needed pudding powder for cheesecake recipe but I didn’t want to buy a German brand with artificial flavors. It worked, hurray! The only thing I changed was sugar, I put dextrose instead (like it was in a German brand package) .
this article is pretty garbage the texture and the flavor base is completely wrong honestly seems like this person just threw it together 5 minutes and didn’t even bother testing it for 1 if they wanted to actually make instant pudding mix they would have to use gelatinized starch and a small amount of ultratex for a smother texture and to completely get rid of the cooking step and for flavoring it is much better to use the whole bean sliced lengthwise and roasted in the oven you will notice when it is done because the aroma changes completely and become very intense then blend the entire bean into powder also the use of instant egg yolk powder is absolutely necessary in order to be able to make a full bodied flavor not to mention they are using basically 1/3 the amount of salt necessary and while vanilla is delicious i often find using just vanilla leaves any custard or pudding tasting hollow so id recommend adding a small amount of artificial vanilla to the sugar the night before and letting it dry over night then blend it the day after and also the Addison of a small amount of cassis and rum extract add a nice complexity
Hi,
I’m sorry if this sounds harsh but this article is a waste of time. The title is misleading …… “Instant Pudding Mix” is a “no-cook” pudding powder.
(If you don’t believe me, please look for ” Instant Pudding” at your local supermarket or online.) This recipe is just plain old Pudding Mix & any cook who googles “diy instant pudding” like I did, is going to be annoyed at the misleading description & won’t return. That’s sad, because all it needs is the deletion of one word (instant)
Since Kraft stopped making their Strawberry Cream instant pudding I’m having the hardest time finding one to add to a cake mix. Do you think that I could take freeze dried strawberries and puree them into a powder and add it to this mixture to make homemade strawberry pudding powder? What are your recommendations? Thank you.
This is misleading. Instant always means no cook. And this requires cooking. Waste of time that could be avoided by simply not putting the word instantin the title. I have no other opinion since I won’t be using this recipe.
I keep this “on hand”…so good, I use vanilla powder and half the salt
oh…so many complaints…”needs to be cooked” “cooked isn’t instant”…people are so literal , so it needs to be cooked…still close enough to instant…boxed instant is really bad
I’m baking Amish friendship bread for a recipe, it needs instant vanilla pudding 5.1 Oz , so I’m that case do I use JUST THE DRY INGREDIENTS of this recipe or do I add all the ingredients?
To substitute extract for bean is about 3 teaspoons per bean.
So yes you can, but since it’s a wet ingredient you won’t be able to store any leftover for later use.
Or you can use vanilla powder at 1-2 teaspoons per bean. Powder is shelf stable, and if you split it with friends, it’s much cheaper than beans.
Good luck.
I went to the store today hoping to find instant vanilla pudding as I wanted it to make a cake. NO pudding anywhere. So tonight your recipe just popped up in my Pinterest feed! Were they watching my grocery list?? I’m excited – if I want to use the pudding mix in a cake do I add in 1/2 cup of the mix!!
Always have this mix on hand. Gave as a gift to all my special friends this last Christmas. It is perfect. Thank you so much. I appreciate this so much.
Thanks for the recipe. One thing though is that you didn’t tell people to keep the vanilla bean seeds and use them because that’s the god stuff. The thought of vanilla seeds going in the trash bean makes me so sad :s
I was hoping for the no cook version too. What a disappointment. I need it for a few recipes that call for actual instant pudding. I already make cooked pudding from scratch all the time. Oh well. The search continues.
Likely just about any starch. Can’t say for certain though as I always just use cornstarch.. You just need it to thicken. So try a potato starch. Flour can even be used in some cases, but you have to cook it longer to get the cereal taste out. If it can be used as a thickening agent it likely could work here to some degree.
I loved this recipe, was making a special Pumpkin Bread that called for Cook & Serv or Instant Pudding mix which i didn’t have. I live in a rural area so no hop skip & jump to store. Saved me from driving quite a distance in order to make my bread/cake recipe. Thank You so much!
I’m not hating on the recipe but this is not instant, this is “Cook & Serve”. Instant Pudding Mix means you mix with milk and stir until it starts to thicken, no cooking required. “Cook & Serve” Pudding Mix is the type you cook and then let cool to thicken. They taste different and not everyone likes the skin that forms on “Cook & Serve” pudding.
It’s a very nice pudding mix. But it’s cook and serve, not instant. You’d need instant cleargel for instant pudding mix, so it would thicken without cooking.
People can be so hateful. I’m pretty sure this is a substitute for the box of instant pudding mix you buy at the store. That you do have to heat and then cool for 5 minutes and then it’s ready. It doesn’t have to set up for hours in the refrigerator. It’s not instant as in already made and you pull the foil top off!!
Anyways, thank you for this!! Exactly what I was looking for!
I hate when someone posts a recipe, and fails to tell you, how much to use. An incomplete recipe is NO SOLUTION at all, to being out of something! The recipe starts out being a SUBSTITUTE for Instant Vanilla Pudding, as called for in a recipe…Then goes off the charts, giving a recipe for PUDDING! I’m in a bind here. I need a box of Vanilla Instant PUDDING for a cake recipe, BUT there is no mention at all, about how much of this mix, to use for the box, I DONT HAVE! ***And what if I don’t have vanilla beans? Then What? I gave recipe a 3 star, which is generous, considering an incomplete recipe is USELESS. VERY DISAPPOINTED!
fear Debbi,
Your review made some reasonable points in an unreasonably harsh way. Sounds like you were having a wretched day. Please take this as kindly as possible, from a quick tempered, regret -filled woman, don’t hit send on a message that you wouldn’t want to receive. Lambasting a stranger today will set the stage for harshness With people you love tomorrow.
Would you have the instant pudding recipe? The recipe you have so graciously shared needs cooking.
If you had the instant formula, could you share it?
Thank you
Tendrías la receta del pudin instantáneo? La receta que tan gentilmente has compartido necesita cocción.
Si tuvieses la de la fórmula instantánea podrías compartirla?
Gracias
How many grams does it mean when the recipe indicates 1 glass of sugar, 1 glass of milk powder, 1 glass of corn starch, given that each ingredient is different?
Thank you
¿A cuántos gramos se refiere cuando la receta indica 1 vaso de azúcar, 1 vaso de leche en polvo, 1 vaso de almidón de maíz, dado que cada ingrediente es diferente?
Gracias
Liliana
There is a button called “US CUSTOMARY – METRIC” in the recipe to push which will give you the gram amounts for all the ingredients. I agree with you, grams are better. I hope that helps.
Before finding your website, I’ve been making this recipe for years and my family loves it. However, this is not instant pudding, rather it’s a simple cooked pudding. Instant pudding requires no cooking, FYI. Does anyone have an instant pudding recipe?
Vanilla beans are horribly expensive where I live. Could I just add vanilla extract when I use the pudding mix in a recipe? Also, do you use the same amount of the mix as the amount in the boxed kind?
I stir in a 1/2 tsp vanilla extract to the cooked pudding after removing it from the stove. Works perfectly. You can also make this a chocolate pudding by adding 2-3 T unsweetened cocoa powder during the cooking process. Add it with pudding mix and stir well until completely dissolved.
This is a great recipe and hope you get a chance to make it. As far as the substitution, powdered sugar is essentially granulated sugar that has been ground to fine powder and includes cornstarch. To make powdered sugar, you generally pulverize 1 cup of granulated sugar and mix with 1 tbsp cornstarch. If making this pudding mix, I’d say removed 1tbsp cornstarch from 3/4c the recipe states. Also note when you use powdered sugar in cakes, your final product might be a little dense, but should be okay in puddings.
Powdered sugar already has cornstarch in it. It will affect your recipe differently if you use the powdered sugar. You may have to play with the amount of cornstarch you use in the recipe to find the right combo.
This might be *the* dumbest question, but I have to ask…I bought nonfat milk powder from Wal*Mart-they only had their storebrand as an option, so that’s what I got. Upon mixing ingredients, I see that it says it’s Instant Nonfat Milk Powder. Is it all the same, or did I buy the wrong thing?
Please change the name of your recipe so that those of us that are searching for true “instant” pudding don’t keep finding these cooked pudding versions. I tried it and it was delicious but not what I needed. Instant pudding you don’t cook. Thanks!
Can someone review if they have used this pudding mix. I was looking for an instant and popped onto this version of a cooked pudding. I think it is called instant because you don’t have to run to the store and buy it. But besides the naming issue… is it good???
do you normally credit the source for your recipes? this seems to be a pretty carbon copy of a pudding mix and rum cake recipe posted earlier, and it seems kinda shady not to attribute the person who actually solved the problem of these homemade recipes…
Why is this recipe called DIY Instant Pudding? I do appreciate this homemade version of boxed pudding but it’s not instant since it requires cooking. Instant pudding is whisked with cold milk and chilled for 10 minutes. Boxed pudding made in a saucepan on the stovetop is not “instant” and is never labeled as such.
i’m going to try using this as a substitute for instant putting mix in my Christmas cinnamon buns I’ve scheduled the recipe down made only about a third of it without the powdered milk because I don’t have any .i’m going to add some vanilla and some milk to the butter mixture and sprinkle this pudding mix on top and hope for the best I’ll let you know how it turns out
I didn’t read all 278 comments on your blog so I don’t know if this issue was addressed. This is in regards to Melanee’s recipe for a no-cook version of DIY Instant Vanilla Pudding Mix, in which she uses Instant Clear Jel. Like you, I prefer to cook from scratch to avoid using processed foods and the “extra” ingredients that go into them. So I did a little research on Instant Clear Jel.
Ingredion website states that the ingredient in Instant Clearjel is modified food starch.
Modified starch on the Wikipedia website gave me an eyeopener (this is in addition to other information):
“Modified starch, also called starch derivatives, are prepared by physically, enzymatically or chemically treating
native starch to change its properties. Modified starches are used in practically all starch applications, such as food
products as a thickening agent, stabilizer or emulsifier, in pharmaceuticals as a disintegrant, as a binder in coated
paper.”
Modification methods include using hydrochloric acid, sodium or potassium hydroxide, hydrogen peroxide, etc.
Food & Water Watch website brings attention to the fact that 93% of corn is genetically modified organisms (GMO). Organic cornstarch might be preferable.
Be sure to check out “Modified Starch” on Wikipedia.
Susie
Hello, thanks for the recipe it saved me a lot!
How long would the dry ingredients stay in a cool dry place? I’ve made mine a couple of months ago, is it still safe to use?
Thanks again.
Technically, it’s not “instant” because “instant pudding” is mixed with milk and placed in the fridge to set. This is “cook-and-serve,” but I don’t really care, because it saves me money over any “no-sugar-added cook-and-serve” available (chocolate and vanilla) at the supermarket, and I can make any flavor I want!
Were you ever able to work out a chocolate pudding mix similar to your vanilla mix? I have looked thru the homemade pudding recipes here, but would love to have a bulk mix recipe for chocolate, too. I take it that just adding cocoa to the vanilla pudding mix just does not work out.
I am so glad I ran across your recipes on pinterest and have fallen in love with your webpage. I am ready to start conversions to homemade mixes and find your ideas very welcome. thanks.
WAS SO HAPPY TO SEE THE RECIPE FOR INSTANT PUDDING. WONDERING IF I COULD
MAKE IT SUGAR FREE? IF SO, WHAT SWEETENER WHEN YOU SUGGEST? AND, COULD I MAKE THE INSTANT PISTACHIO MIX? WE LOVE THAT. HOW WOULD I MAKE IT “GREEN” IN COLOR? THANKS SO MUCH.
Hi Pam, I don’t use any artificial sweeteners, so I’m not sure which would work best. For pistachio – you might want to see if you can find a powdered food coloring.
Thank you for this wonderful recipe! This post is quite old & I’ve tried to search thru as much as I could to see had my question been answered. My mother makes German Chocolate Cakes from scratch. She has used the “Bakers Chocolate” German Chocolate Cake recipe far as long as I can remember. The cake is on the lighter side with a bit of density. It is a nice moist cake, but wonder if it could be even more moist like that of a box cake. I would also like to brown the butter (refrigerate until solid and then leave out to soften as I would regular butter) in addition to adding the homemade instant pudding to the dry mixture. Finally… my questions are the following: 1.) Should I reduce the flour by the same amount of instant pudding I am adding to the dry mixture to avoid a lack of moisture? 2.) Should I add more moisture to offset the dry instant pudding? The cake uses butter and buttermilk for moisture. If the latter is how I should proceed, how do I know how much more moisture (butter or buttermilk) I should add to balance the instant pudding I’ve added?
Hi!
I know there have been a lot of posts about recipes requiring instant pudding so I apologize for another. I looked at the ingredients on the box of jello pudding and there is no dry milk. Do you think if this was eliminated from the ingredients, it would matter? My recipe is for dough so I don’t need to make pudding, but the recipe says to mix the pudding with 2 cups of milk and add the rest of the ingredients to form the dough. Just didn’t know if the dry milk would change anything since I’m not making cake. Also, how much vanilla extract can I use as a substitute? 1 tsp? Thanks so much!!
Hi Tara, I would not omit the dry milk given what you’re planning to do with it. As for vanilla extract, anywhere from 1 teaspoon to 1 tablespoon depending on your personal taste preferences.
I just discovered Pure Vanilla Powder that can be used as a substitute for vanilla beans and vanilla extract, BUT I’m not sure how much to use. Have you ever used pure vanilla powder in your instant pudding recipe?
Hi Amanda, What a great find! I have never used vanilla powder. I would check the packaging or the manufacturer’s website to see if they have conversions.
Hi I am making Magnolia bakery’s famous banana pudding, and the recipe requires instant vanilla mix. You have to beat condensed milk with water until well combined and then add the pudding mix and beat well. Then the mixture has to be refridgerated overnight so that the pudding will set. I was wondering if the pudding will set with your instant mix recipe? I am nervous that the pudding will not set since your recipe requires it to be cooked–will the recipe still work with your mix? I love making everything homemade so I hope I can use your recipe as a substitute for the jell-o instant mix! Thank you
Also, is there a way to create instant banana pudding with this recipe? My guess is to add mashed bananas after the pudding is already made? Would crushing dried bananas in a food processor work?
Hi Heather, I’ve never experimented with banana! Crushing dried bananas might be a great solution… I’m not sure how they’d reconstitute, but certainly worth a try!
Hi! I am looking forward to trying this – especially since I have to watch my sodium intake and instant pudding is high in sodium. I saw you have salt in this recipe, can it be eliminated? A teaspoon in 2 and a half cups of mix may not be too bad. Do you have an estimation of how much sodium is in this recipe?
Hi Heather, I am unsure of the actual sodium amount, but you could cut down on the salt – it does help to balance the sweetness, so I would recommend doing a little pinch and not eliminating entirely.
Hi,
So apparently I didn’t read carefully enough and I did think it was Instant pudding.Any idea how much sure gel I should add to your recipe as I have already mixed it together. ( still dry in a jar) ? I make a type of frosting that calls for 1 pkg of Dream Whip and 1 package of instant pudding with 2 cups of cold milk. I really don’t like the yellow coloring and fake flavor of the packaged pudding so I was thrilled to find a substitute. I apologize if this question has already been asked and answered.
Thank you so much for posting this! I’m making a vanilla fruit salad for my best friend’s birthday and the recipe calls for a box of instant vanilla pudding mix, but then I looked at the ingredients on the back of the pudding box and yikes!!!! I would feel so guilty serving all of those dyes. This recipe is so much healthier! Thank you so much!!
For those of you wanting a chocolate version all I do is add squares of high quality 70% dark chocolate to the mix whilst making. Add as little or as much as you like though I recommend you start with a small amount 1st to avoid it being too rich. Cocoa works well also. Start with a tbsp and then if you want it more chocolately then try more next time.
No powdered milk necessary. This is not an instant pudding. I can’t use dairy so I omitted that and it should work fine, except I will use less because of the difference in volume. Maybe a non dairy version would be more adaptable for everyone.
Hi – I bought whole organic dry milk powder by mistake instead of non-fat – will it work? Will it perform or taste differently in a recipe, I am using this as part of the classic homemade rum cake recipe. I would think you’d want pudding to be rich, and that you’d want the fat in this – this recipe currently has no fat. Any comments from users on this?
I was looking at your DIY instant pudding recipe… I too like things from scratch but I am not very inventive in the kitchen. I have a fruit salad that I love but it uses a box of instant cheesecake flavored pudding, what do think would happen if you put a box of cream cheese in your pudding mix while cooking? Would it be cheesecake pudding? I can’t find a cheesecake pudding recipe any where.
I did not see this question asked: This recipe-is it equivalent to one small package of the Jello Instant Pudding? I have a cake recipe that calls for the small package and I am not sure I am to use this whole recipe in that or only a portion? If only a portion, how much to equal the small package of Jello Instant Pudding mix?
Hi Vicki, I’m not sure how many ounces a small package is, but 1 cup of this homemade mix is equivalent to a 3.4-ounce package of pudding mix. Hope that helps!
Any chance there is a sub/alternate to the corn starch? I have been looking every for a powdered pudding recipe- but I have an allergy to corn. Thanks!!
Hi there, isn’t instant pudding a powder that you don’t have to cook? Would you be able to come up with something you don’t have to put on the stove? Or is it possible to just refrigerate your version only, after you’ve combined everything together?
Hello. I’ve made cookies with this recipe and they taste really really good. :) I don’t if this sounds dumb or what, but I’ve always cooked the pudding first then just estimate on how it would equal to 3 tbs of dry pudding mix because I think adding milk affects the taste. So I was just wondering if it’s worth the trouble or not? And if I do have to cook it first, how much does for it to equal 3 tbs of dry pudding? Thanks so much for this recipe. :)
Hi Andy, I’m not quite sure I follow the question? If a recipe calls for pudding MIX, then you should not actually make the pudding, you should just use the dry mix.
This sounds great but… if you are a from-scratch person then be fair to people in rural places where from-scratch is sorta the way things are done because of access to prepackaged stuff is limited. The local cashier didn’t recognize a zucchini. :( So. Vanilla beans??? Seriously? I would need to drive four hours to find those. Please give alternates for things that are not common in places that don’t have frou frou stores. What can I use instead of vanilla bean?
Hi Sammie, My apologies, but I lived in a rural area for most of my life and even the small grocery store there carried little bottles of vanilla beans. It is by no means something that is only carried in “frou frou” stores. In the event that your store does not, then you can always order them online.
I love you, although you din’t mention one of the best reasons to avoid instant pudding mix. Dessert shouldn’t have an awful chemical taste. So many recipes require instant flavored pudding mix, including a copycat for Nothing Bundt Cake’s Dark Chocolate and White Chocolate with Raspberry Filling Bundt Cakes. Thank you so much; now I can make them both.
Hi Michelle,
This recipe got me out of trouble many times. I live in Europe, Greece so I find this very useful when I want to adapt american cake recipes that call for Instant Vanilla Pudding Mix.
I see that u said that 1 cup of this mix is equivalent to one 3.4oz box pudding mix. but i measured 3.4oz box mix before and it was way less than one cup. and wouldn’t my batter be more if i used this instead of the 3.4oz box since it don’t measured a cup?
I have downloaded a copy of a pistachio pudding cake that asks for a packet of pisachio instant pudding. I have searched and see it’s a Jell-o dessert which I am unable to get in Western Australia. How would I convert this recipe to make it suit the recipe http://myincrediblerecipes.com/homemade-pistachio-cake-with-whipped-cream-pistachio-frosting/
Pls send reply to my email incase I lose your site
Corallie
Thanks for this! I am doing the same and using up packaged mixes and replacing them with my DIY version to allow me to make scratch recipes that cal for mixes as addins. Can’t wait to see what you do with the mix and how I can use them too. Thanks!!
I was wondering ! I need to use a box of strawberry instant pudding in a cake recipe which I can’t find. What other flavor will go with the strawberry cake mix. Maybe vanilla or French vanilla any suggest would really be appreciated.
Debbie
I wonder if anyone has made a sugar free version of this and if so what’s the sweetner measurement? I’d love to make up a jar or 2 of this ahead of time before I have gastric bypass surgery since pudding is in the postop diet. Ideas anyone?
Hi, I just made a batch of the pudding from this mix, and the flavor was perfect, but it got very lumpy as it cooled. Any ideas on how I can prevent this next time? Thanks!
I appreciate your thoughts on getting rid of processed ingredients however GMO ingredients are just as bad and if you aren’t using organic corn starch this is a recipe for disaster as corn starch is one of the absolute WORST ingredients you can use
i have a question, could i use vanilla sugar instead? its hard to find vanilla beans where i live and if i do find…they would be quite expensive!
thank you! and i cant wait to try them!
I have been wanting to try the rum cake recipe. Unfortunately, I can’t get non fat dry milk. Can I substitute skimmed milk powder instead? Will this work just as well?
Hi Michelle,
I apologize if this question was answered above but I didn’t see it as I was scrolling through the comments. I was wondering if this can be used in place of boxed instant pudding in cake and cookie recipes. I know that it isn’t technically “instant” so I wasn’t sure if it would work the same in a recipe.
Can I use Vanilla Bean POWDER instead of whole beans that stay in the jar? How much powder would I use? (My daughter is just learning to cook/bake and I don’t want to risk a ruined dish (she is quite sensitive) if I forget to tell her not to use the beans/shells.)
Hi Regina, I am not familiar with vanilla bean powder (only use extract, paste or whole beans). It sounds like something you could use, but I am not sure how much. I would check the jar to see if it has a conversion – one vanilla bean is equivalent to about 2 teaspoons of vanilla extract.
i tried this recipe but not to make pudding… tried it with cake recipe that calls for instant pudding mix. I did substitute the corn starch and used 1/2 tapioca starch and 1/2 arrowroot. I’m not sure if that was my error or the amount i used. Can you tell me how much of this recipe for a small box of instant pudding mix? think maybe I used too much. I used 1/4 of this recipe. but my cake got very dense and way less moist than it usually gets. (i also used a homemade recipe for yellow cake mix rather than a boxed cake mix too, so my problem could’ve been with that too) thoughts?
Hi Kathy, With all of the different substitutions, it would be very difficult to nail down what might have caused your cake not to turn out. A small box of pudding mix 3.4 ounces. I have not weighed this out to see how many “packages” of that size would be in this recipe.
Hi Joyce, Most of the recipes I saw for this used non-fat milk powder; it is the most widely available. I think you could use whole fat without an issue, but I haven’t tried it.
I am lactose intolerance, and thus often avoid recipe that contain vanilla pudding (or use almond meal as substitute). I am glad to find this recipe. I just wonder if I can make it with soy milk powder.
Thank you! Any suggestions for how to make candy cane pudding mix? Jello brand had one out last year and they discontinued it but would love to make some recipes with it. Open to suggestions…
Hi Rejena, How about adding crushed up candy canes to the mixture? Use a food processor or put them in a ziploc bag and use a rolling pin to crush them into a powder.
Thank you for posting this homemade vanilla pudding recipe,. I have a recipe for a layered pineapple cream cheese dessert that calls for vanilla pudding which I cannot always find easily in Trinidad & Tobago.
I will definitely be trying your rum cake as well as I have been looking for a recipe from scratch.
This recipe looks great for making vanilla pudding and easy enough to make organic; however, I do not see that it can be considered instant, as the mix requires cooking. This is significant for something like a whiskey cake that is made in a spring-form pan–instant allows the cake batter to thicken enough to not leak through and teeny-tiny spaces in the pan. Using a pudding that requires cooking does not thicken the batter enough. The texture of the cake will be fine, so beware if the directions call for a springform [bundt] cake pan.
I know this post is old, but I’ve had it bookmarked on pinterest for what seems like ever. I finally made it today and I have to say WOW it’s phenomenal!!! I’ll never buy vanilla pudding mix again. Thanks so much for sharing!!!!!
I tried this recipe and loved it. We’ve been craving coconut pudding so I just added shaved coconut to the pudding after it had boiled, and cool a little. I stirred in the amount that looked right, and then omitted the vanilla and added coconut extract until it tasted right. I would not add any extracts until the pudding has boiled and cooled a bit–it seems to burn off the flavor. But honestly, we loved it and can’t wait to try other flavors. Thank you for the idea <3 <3 <3
Sounds like a great recipe. I’ve been looking for a homemade pudding recipe as my daughter has many food allergies so the boxed kind is off limits for us.
I didn’t get through all the comments so maybe this was already asked and answered but can the cornstarch be substituted with anything else? My daughter is allergic to corn? Thanks in advance.
Can your instant pudding mix be added dry to whipping cream since it has constarch in it? recipe calls for adding instant dry folded into beaten whipped cream. do not want to use artificial/preservative filled brand from grocery.
Hi Val, I would rub some lemon zest into the mixture and omit the vanilla bean. The amount would be dependent on how strong of a lemon scent you’d like.
When cooking simple syrups, I use long strands of lemon peel instead of vanilla beans. That way you get the lemon flavor, but still have a smooth and creamy pudding. I think the same method could be used here as well.
I used this (7 tbsp.) in my rum cake this weekend as I could not locate the Jello brand in the grocery. I will NEVER use store bought instant pudding mix again!! My cake was moist and delicious! Tonnes of compliments. Thanks for saving Father’s day.
Any luck with the chocolate pudding? Also how long of a shelf life would you estimate for this? I like to date my stuff (I’m a little OCD) and was wondering how long before it becomes stale.
Hi Cristina, I haven’t made it yet. As for shelf life, I’d say 6 to 12 months – as long as your dry ingredients are good for, which is a pretty long time.
Michelle this is great…can you come up with a homemade Angel food cake?
I came accross the aunt bettys 123 cake snack..mix two boxes of cake mix one angel and the other Chocolate..then take 3 TBS dry mix with 2Tbs water or coffee an cook 1Min in microwave…Wow what a quick treat all my friends love it.
Elleah – I am tinkering with white cake too. I made one tonight that was good and I would happily serve it, but I feel like it would benefit from a pudding in the mix kind of thing (hence me perusing this site). For slightly more than a box size, it would be (I use all organic ingredients):
2.5 cups all purpose flour
1/T baking soda
1 stick of butter, softened (if using salted, add 1/4 tsp salt to the dry ingredients)
1 cup sugar
1T vanilla extract
2 eggs, room temp
1/2 cup buttermilk, room temp
1 cup lukewarm water
Sift or whisk dry ingredients and set aside. Cream butter and sugar. Add eggs and vanilla and mix to combine. Add flour mixture to butter mixture, alternating with buttermilk and water, starting and ending with flour. Bake at 350. 18 mins for cupcakes, 25 – 35 for cakes, depending on size of the pan.
This is what I made tonight. Am thinking of adding 1 cup of this pudding mix to this and maybe decreasing the flour a tad and trying it again.
HTH!
YES!!!! Now I can make my family’s fav Oreo Salad dessert!! I’ve stopped making it ever since I read the instant vanilla pudding ingredients, yuck. I couldn’t even bring myself to make it on holidays. Now we can!!! Wahoo! Mahalos!!
Hi Marlas! Did you ever make your dessert with this pudding mix? I’m looking at adding it to a cold pie, but everyone is talking about adding it to a cake. I’m not heating it, and I assumed your dessert was cold as well so I wanted to see what your result was with not heating it. Thanks!
Hi
I made this pudding mix and then followed the directions to make the pudding. After a couple minutes the pudding thickened just like you stated. I left the leftovers in an airtight container in the fridge and when I took them out the pudding hardened into a rubbery brick, it was uneatable. What went wrong? Can anyone advice me on how to stop this from happening again?
Thanks!
Hi Michelle, could you please suggest some brand names for non fat dry milk. I live in Dubai and we have brands like nido, klim, rainbow for powdered milk but all of them are whole milk powders. will they work? I don’t know what to look for so a few names might help. Thanks.
Hi Sana, I actually have only ever found dry milk powder in the generic, or store, brand, and I’m not familiar with which brands are available in Dubai. I’m not sure how whole milk powder would be different from dry milk powder; it sounds like that would work.
Hi there – Lovely website:)
Am wondering if you ever managed to tackle that cake into which you were going to add this pudding mix?
I’m trying (in vain so far; *sigh*) – to replicate from scratch a boxed-cake + pudding-mix combo that I made for my sister. I stupidly told her it was homemade and now she is begging for the recipe. Suppose I could tell her it’s top secret but that’d probably just make her more suspicious, lol.
Would love to know how your pudding-mix-in-the-cake turned out and where I might find your recipe?!
Yep, exactly what I thought. It’s just a mix-up of ingredients you could use for regular quick-mix (semi-cheat *lol) pudding. A good one, but not an instant one.
Hi,
I can’t wait to try this for cakes as well as for making pudding. Do you have any idea how much cocoa powder you would add to make it chocolate? Would you have to modify the amounts of any of the other ingredients?
Teri
I found a recipe at “good cheap was” blog that I switched a few things to make it chocolate pudding. Here’s the link http://goodcheapeats.com/2011/12/mint-chocolate-cream-parfaits/. I switched the peppermint extract for 1tsp of vanilla extract. You can leave the rest or make “dirt” with the Oreos etc.
This is great! I have a recipe for Amish friendship bread but it calls for one large box of instant vanilla pudding mix. That doesn’t seem very Amish to me! I’m sure this will be a deliciously homemade substitute! Thanks so much!!! :)
Love the idea of having a pudding mix available all the time, however this isn’t instant as you don’t cook those. Also as one person mentioned you should add vanilla extract to the cake or mix it into your pudding right before cooking it on the stove, not use vanilla beans. Vanilla beans where I live are $17.00 for three,so I buy them online to make my own vanilla extract and get them for $18-$19.00 for 25, including shipping. I’m not sure how a non-instant pudding mix would do in the cake mix as I haven’t really experimented with those. Still great idea for keeping pudding mixes on hand. You could change them up by adding different flavorings, like banana extract for banana pudding or cocoa powder for chocolate pudding. Thanks for posting your recipe, it’s going into my keep file :)
Hi Kathy, You can buy them at the grocery store where you find the vanilla extract and spices, or you can order them online at places like Amazon, King Arthur Flour, Penzeys, etc.
I really love this idea, I really do. The only thing that is hanging me up when I make the pudding is the color. Since there are no eggs, it’s white. Otherwise, it taste good. Any suggestions? I hate to add food coloring, then its not natural.
Try a tiny bit of tumeric, it is frequently used to add yellow color. If I remember right it gives mustard the yellow color. Adding too much could alter the flavor, so be careful. Saffron would also work – it is expensive but a tiny bit goes a long way. BTW, tumeric is a healthy spice to use. There may be other spices that coul be used.
I too, am unhappy with all of the chemicals in box mixes and I’m excited to try this! I noticed in your rum cake recipe, you substituted 1 cup of this mix for a 3.4 oz box of instant pudding mix. Should that conversion work for any recipe? I made a batch of the mix a little while ago and tomorrow night’s dessert is going to be fresh strawberries with vanilla pudding and homemade chocolate syrup. Thanks, Michelle! :-)
Hi Rosanne, Yep, that conversion should work for any recipe that calls for boxed instant mix. If you are making plain pudding, just follow the instructions above. Enjoy your dessert tomorrow!
You are brilliant! Here in China, when I can find instant (or regular, for that matter) pudding, it is usually $4-5 a box! I have so many recipes for cakes and dips that call for instant pudding, and I can get all of these ingredients easily. Yay!
So there is not a way to make actual instant pudding?? You have this labeled as instant pudding but it has to be cooked. I have been googling and cant find any recipes that dont need to be cooked.
Take a look at previous comments. We’ve all argued the same thing. I agree it is NOT instant however, if you find modified cornstarch you can certainly make it instant!
I personally don’t eat pudding often, but I LOVE that you took the time to create this from-scratch DIY version that can be STORED! What a fantastic idea… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…
Carolyn, you made this recipe? Ive looked thru all these comments and didnt come across one that actually tried it. Im concerned about the instant milk taste…
I noticed that someone wanted to attempt to make frozen pudding pops; if you[re going to do that, you need to substitute modified cornstarch for the regular cornstarch in the mix. Modified cornstarch is usually found under the name Clear-jel or Thermoflo. The substitution is necessary because regular cornstarch will break down when frozen, causing water seepage as the pop melts, as well as a really unpleasant texture. There is also an instant cornstarch, which requires no heat. I don;t know if it would work to substitute that measure for measure in this mix, though. I think the proportions needed might be different.
This is awesome : ) I have a cake that my mother-in-law makes that I’m trying to make from scratch that calls for pudding mix – perfect timing. Thanks for sharing!
Oh, wow! This is great! I always skip over recipes that call for pudding mix because the list of ingredients on the packets is just scary, but this is perfect! I’ll be making a batch this weekend. :)
This is a simple and useful recipe for those who want to avoid boxed pudding mixes. Probably a whole lot cheaper too even with the added vanilla beans. Thanks!
yay! was wondering what to make for my sister as a gift and…ta-dah! here it is! She makes and awesome banana pudding that this just may come in handy for. Thank you for coming to the rescue…AGAIN! :)
Although a huge number have posted comments and questions about why this recipe for cooked pudding is listed as instant, none have received a response. Very confusing!!!
So, add about 1/2 cup cocoa? Do we reduce any other measurement to compensate for it? Or add extra milk if making it into a pudding?
I’m planning on using it as a cake mix anyway.
Being in Aus, I don’t know where to get instant pudding from but it’s in so many cake recipes!!
Now you’re speaking my language. I’m always disappointed when I click on a recipe for a cake that sounds amazing only to find the directions telling me to take a box cake mix and add a box pudding mix. I’d so much rather get some flour, sugar, vanilla, etc., etc. Looking forward to the cake recipe!
My question is, is this really an instant where you can add it to recipes that call for instant pudding. I am wondering because you said you have to cook it. Doesn’t that mean it is a cook and serve, not an instant?
Thanks, I made the mix last night, may I say it takes not even 5 minutes?! And then I added the mix to M & M cookies. They turned out just fine! Thanks for the great recipe
This is fantastic! I’ve been wondering how to wean myself off of my dependence on pudding mix. Looks like now I wont’ have to! And I don’t have to feel guilty about it. I’d love to try some different flavor variations of this…pistachio pudding anyone??
I’ve never even knew you could make a homemade pudding mix! Love this idea!! Is there anyway to substitute vanilla bean paste for the vanilla bean in this recipe?
I would add it to the dry mix, just be sure to use the back of a spoon or a fork to make sure it’s broken up and evenly distributed. If you prefer not to, then just stir the appropriate substitution into the prepared pudding.
Brilliant! I love making the famous Bacardi rum cake recipe, which does call for a box of vanilla instant pudding. Good to know that I can make my own!
have you tried this? I too make a Barcardi rum cake recipe… calls for yellow cake mix and vanilla instant pudding… have made it for years. as i get more and more into healthy ingredients, I’m trying to do this homemade… so I want to try it with homemade cake mix and homemade instant pudding… wondering if it turned out good
This is perfect. I am a huge fan of making things like this from scratch. There are so many unnecessary ingredients in the store-bought varieties! Thank you for this.
awesome! i’ve been on a pudding kick recently, making pudding pops now that the weather’s warming up. any suggestions on quantities and ingredients to make other flavors?
How cool! Never thought of making my own pudding mix. Great idea, and I can only imagine how much better it is than store bought!
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You are so absolutely right about pudding mixes making the difference in some of these cake recipes! I’m like you and try to make things from scratch so I at least know how to pronounce the names of the ingredients. Vanilla pudding is definitely a must-have recipe. Thank you so much for providing this.
This is so awesome! I too love making everything possible from scratch. In this day and age it is so rare to find other people who are as dedicated to homemade goods without preservatives. It’s a great way to make treats kind of healthy, so you can enjoy them without any guilt. Thanks so much for sharing : )
Makes 5 batches – take the total volume/weight and divide by 5 and put 1/5 in each cake mix? I think rather than doing the vanilla bean, I might just put 1/2 teaspoon extra of vanilla extract into the cake mix.
I guess to make other flavors (butterscotch, etc), you could add extract flavorings to create them.
I’m also becoming slightly obsessed with using as many homemade, from scratch ingredients as I can. The more I read ingredients lists from processed foods, the moreI want to avoid them. Ick!
Is there any way to make this vanilla pudding in the microwave? I love the idea of always having some instant pudding on hand, but only have a microwave to cook (college student).
Any pudding can easily be converted to microwave. Just stir and continue cooking until thickened about 1 min intervals. Usually between 4 to 6 min…depending on wattage of microwave and size of batch.
When I make cooked puddings in the microwave (which I do at least twice a week, I do love my warm pudding!), all I do is whisk together the dry ingredients, add the milk, whisk well and microwave on high for 2-4 minutes checking every minute or 2 minutes to see the consistency. It’s super easy!! I make my own no sugar-low fat pudding this way to stave off cravings for more indulgent fare midweek. 1/3 cup Splenda, 1/4 cup cornstarch, 1/2 tsp. salt, 2 cups of milk. After it’s cooked you can add your flavourings (or add cocoa with the dry ingredients).
Thank you so much! I too am on a quest to try to make everything from scratch, but I still have a few doctored mix recipes that I have been unable to duplicate. This will definitely help out!
This is got to taste wonderful when mixed up, especially with the vanilla beans in the mix! Looking forward to seeing the scratch cake you make with it.
Making your own pudding mix is a fine idea, but this is NOT instant pudding. If you have to cook it, it’s regular, cook and serve pudding. And you absolutely have to cook it with all the corn starch. It might not even work in a cake mix, since you aren’t incorporating enough moisture to counterbalance the starch. Sorry to be a wet blanket, but you can’t call this instant.
If you look at a box of Jell-O instant pudding mix, the first two ingredients that are listed are sugar and modified cornstarch. Using regular cornstarch, instead of modified, means that you DO have to cook it. However, this is probably fine for use in a baked product.
This is genius!! So many times I see a recipe that calls for just a little bit of pudding mix and I end up not making it because I don’t want to buy a box just to use a small portion then have it sit in my pantry. I need to make this asap then revisit all those recipes I pushed aside :)
This is amazing! I see so many dessert recipes that call for instant pudding mix and I always have to sadly pass them up because I’m so turned off by ingredients like that…but if I there’s a homemade version I don’t have to do that anymore! Thanks!
Thank you for this – will be trying it out for sure. I use vanilla pudding in several things that I make and I have a guilty conscience about using the packaged stuff.
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This sounds so cool!! I’ve made many cakes but I’ve never made a cake that called for a box of instant pudding… Sounds interesting, but I’m definitely looking forward to seeing your version and I plan to try that out as soon as I get the chance!! Thank you for this post!
I think I’ll wait for the chooclate version which hopefully turns out!! So to clairfy, the vanilla bean pieces that are cut up stay in the jar the whole time???
I just leave them in the jar until I’m done with the mix. They’ll continue to infuse the pudding mix while in there. You don’t use them for the pudding, but they provide flavor.
What a great idea! I like to know what is going into our bodies, too, so I love to make as many things as possible, too. I am so excited to make up a jar of this pudding. Thank you for sharing!
Thank you so much for this recipe! I live in the UK where I can’t get instant pudding like in the US. There are so many cake recipes that call for instant pudding and I just can’t make them. Now I can! Looking forward to the cake tomorrow and the chocolate version of the instant pudding in the future!
I am from the UK too and was looking for a substitute to replace the instant vanilla pudding. But now I am wondering where I can get powdered milk? Do you know of some place that sell that?
I’ve been trying to figure out why all the DIY pudding mixes have dried milk in them when you add fresh milk to them to make them. Especially since I can’t stand fat free instant powdered milk, which is all that I can find around here- I just can’t stand the taste. :( There must be some way to do without the powdered stuff.
I’m not going to lie, I use instant pudding mix a lot. But to have something homemade that is ready in the same amount of time is awesome! Great idea! :-)
This sounds like a delicious Cooked pudding mix, convenient and definitely cheaper. However…it’s not an instant pudding, those just mix with milk and chill and thicken, maybe with agar agar or superfine gelatin or something. I much prefer a cooked-old fashioned pudding though!
THIS is NOT an instant pudding mix such as the kind Jello makes — just add milk, stir, done. This is a cooked mix. To make a mix instant, you need a product called Instant Clear Jel. Example: “Homemade Instant Vanilla Pudding Mix
Substitute with this for any recipe calling for a 3.5 oz box of instant pudding.
For chocolate, add extra sugar with the cocoa: use 1/2 cup cocoa and 3/4 cup sugar. Add an extra 1/4 cup of milk or so because of the extra dry ingredients.
1/3 cup instant dry milk*
2 cups cold milk*
1/2 cup sugar
1/3 cup Instant Clear Jel
1/4 tsp salt, optional
Combine dry ingredients.
Add 2 cups cold milk and 1-2 t. vanilla; mix well.
*Note: A secret of using instant clear jel is to mix it with the dry ingredients first before adding liquid; it’s less likely to clump. You can just shake it, or use a mixer, blender, stick blender.” from http://preparedness365.blogspot.com/2011/09/clear-jel.html
sold by amazon and by King Arthur’s – Instant clearjel
Thanks for that recipe!
I also found one and will keep both ideas – this one here and the other one, since they come out with different textures and flavours – haven’t tried either yet though:
If your end product is going to be cooked (like adding to a cake recipe) then it doesn’t matter whether you use instant or cooked pudding. However, if you’re using the pudding for a cold application like a pastry cream filling, icing, or vanilla sauce (as is often done in German cooking) then you’d want it to be instant. Thanks for providing the recipe, I use Clearjel for pies and think it’s awesome! I never thought of using it for an instant pudding mix :D
Hi Sharon, Once your batch is done, you could use the vanilla beans to make your own vanilla extract, or put them in a container of sugar to make vanilla sugar.
This sounds so cool!! I’ve made many cakes but I’ve never made a cake that called for a box of instant pudding… Sounds interesting, but I’m definitely looking forward to seeing your version and I plan to try that out as soon as I get the chance!! Thank you for this post!
This is awesome! I see recipes that call for pudding mix all the time and sometimes I’d like to just add what I’d call a “sprinkling” of pudding mix, not necessarily a whole packet. And now…I can. THANKS! for this post!!
welcome to brown eyed baker!
Hello and welcome! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration.
can’t be used for no bake recipes :(((
Wow, so many complaints about having to cook your recipe! I was just so happy to find something to add to cake recipes instead of the boxed stuff. These folks should watch Alton Brown’s episode with “Instant Chocolate Pudding Mix” that has to be cooked AND chilled for four hours.
Do you have a way to add different flavors to your basic vanilla mix (such as chocolate, caramel, banana, etc.) and still keep the mix shelf stable?
Hi Laura, I haven’t played around with flavors, but you might be able to try adding cocoa powder or crushing freeze-dried bananas. Not sure about the caramel, I’ll have to think on that one!
Thank you for figuring out the right proportions! I needed pudding powder for cheesecake recipe but I didn’t want to buy a German brand with artificial flavors. It worked, hurray! The only thing I changed was sugar, I put dextrose instead (like it was in a German brand package) .
this article is pretty garbage the texture and the flavor base is completely wrong honestly seems like this person just threw it together 5 minutes and didn’t even bother testing it for 1 if they wanted to actually make instant pudding mix they would have to use gelatinized starch and a small amount of ultratex for a smother texture and to completely get rid of the cooking step and for flavoring it is much better to use the whole bean sliced lengthwise and roasted in the oven you will notice when it is done because the aroma changes completely and become very intense then blend the entire bean into powder also the use of instant egg yolk powder is absolutely necessary in order to be able to make a full bodied flavor not to mention they are using basically 1/3 the amount of salt necessary and while vanilla is delicious i often find using just vanilla leaves any custard or pudding tasting hollow so id recommend adding a small amount of artificial vanilla to the sugar the night before and letting it dry over night then blend it the day after and also the Addison of a small amount of cassis and rum extract add a nice complexity
This isn’t instant pudding if you have to cook it! I am hoping it can be used in a recipe without cooking it!
This isn’t instant pudding. This is just a standard pudding mix. If it was instant, it wouldn’t need to go onto the stove…
Hi,
I’m sorry if this sounds harsh but this article is a waste of time. The title is misleading …… “Instant Pudding Mix” is a “no-cook” pudding powder.
(If you don’t believe me, please look for ” Instant Pudding” at your local supermarket or online.) This recipe is just plain old Pudding Mix & any cook who googles “diy instant pudding” like I did, is going to be annoyed at the misleading description & won’t return. That’s sad, because all it needs is the deletion of one word (instant)
Since Kraft stopped making their Strawberry Cream instant pudding I’m having the hardest time finding one to add to a cake mix. Do you think that I could take freeze dried strawberries and puree them into a powder and add it to this mixture to make homemade strawberry pudding powder? What are your recommendations? Thank you.
Yes, freeze dried strawberries is exactly what I was going to recommend!
I love this but I would like to know how I can make it in bulk and put in in canning jars for long term storage.
This is misleading. Instant always means no cook. And this requires cooking. Waste of time that could be avoided by simply not putting the word instantin the title. I have no other opinion since I won’t be using this recipe.
I keep this “on hand”…so good, I use vanilla powder and half the salt
oh…so many complaints…”needs to be cooked” “cooked isn’t instant”…people are so literal , so it needs to be cooked…still close enough to instant…boxed instant is really bad
How much cocoa powder would you add to this to make chocolate pudding mix
I’m baking Amish friendship bread for a recipe, it needs instant vanilla pudding 5.1 Oz , so I’m that case do I use JUST THE DRY INGREDIENTS of this recipe or do I add all the ingredients?
Um – ‘instant’ means no-cook
Can I use va illa extract in place of the vanilla beans? As the beans are not always easily had or affordable for me.
To substitute extract for bean is about 3 teaspoons per bean.
So yes you can, but since it’s a wet ingredient you won’t be able to store any leftover for later use.
Or you can use vanilla powder at 1-2 teaspoons per bean. Powder is shelf stable, and if you split it with friends, it’s much cheaper than beans.
Good luck.
I went to the store today hoping to find instant vanilla pudding as I wanted it to make a cake. NO pudding anywhere. So tonight your recipe just popped up in my Pinterest feed! Were they watching my grocery list?? I’m excited – if I want to use the pudding mix in a cake do I add in 1/2 cup of the mix!!
What a miracle!
This pudding tastes like marshmallows. not sure why, but its sort of weird.
Always have this mix on hand. Gave as a gift to all my special friends this last Christmas. It is perfect. Thank you so much. I appreciate this so much.
Thanks for the recipe. One thing though is that you didn’t tell people to keep the vanilla bean seeds and use them because that’s the god stuff. The thought of vanilla seeds going in the trash bean makes me so sad :s
The request was for instant pudding recipe. As in you don’t cook it !
I was hoping for the no cook version too. What a disappointment. I need it for a few recipes that call for actual instant pudding. I already make cooked pudding from scratch all the time. Oh well. The search continues.
Hi, does this measure the same as a box of pudding mix? Like 3.5oz of your mix is the same as the box one?
Yes!
What can I substitute for the cornstarch in this recipe? I am allergic to corn.
Likely just about any starch. Can’t say for certain though as I always just use cornstarch.. You just need it to thicken. So try a potato starch. Flour can even be used in some cases, but you have to cook it longer to get the cereal taste out. If it can be used as a thickening agent it likely could work here to some degree.
Arrowroot.
I loved this recipe, was making a special Pumpkin Bread that called for Cook & Serv or Instant Pudding mix which i didn’t have. I live in a rural area so no hop skip & jump to store. Saved me from driving quite a distance in order to make my bread/cake recipe. Thank You so much!
I’m not hating on the recipe but this is not instant, this is “Cook & Serve”. Instant Pudding Mix means you mix with milk and stir until it starts to thicken, no cooking required. “Cook & Serve” Pudding Mix is the type you cook and then let cool to thicken. They taste different and not everyone likes the skin that forms on “Cook & Serve” pudding.
It’s a very nice pudding mix. But it’s cook and serve, not instant. You’d need instant cleargel for instant pudding mix, so it would thicken without cooking.
People can be so hateful. I’m pretty sure this is a substitute for the box of instant pudding mix you buy at the store. That you do have to heat and then cool for 5 minutes and then it’s ready. It doesn’t have to set up for hours in the refrigerator. It’s not instant as in already made and you pull the foil top off!!
Anyways, thank you for this!! Exactly what I was looking for!
Instant means NO cooking.
Not INSTANT if you have to cook it!🙄
Could I use a Splenda type sugar instead? Also, I have vanilla powder … would that work instead of the beans? Anyone know? Thanks!
For anyone interested I found this Instant No-Cook for Vanilla OR Chocolate here:
https://www.foodiewithfamily.com/homemade-no-cook-instant-pudding-mix-make-ahead-mondays/
I hate when someone posts a recipe, and fails to tell you, how much to use. An incomplete recipe is NO SOLUTION at all, to being out of something! The recipe starts out being a SUBSTITUTE for Instant Vanilla Pudding, as called for in a recipe…Then goes off the charts, giving a recipe for PUDDING! I’m in a bind here. I need a box of Vanilla Instant PUDDING for a cake recipe, BUT there is no mention at all, about how much of this mix, to use for the box, I DONT HAVE! ***And what if I don’t have vanilla beans? Then What? I gave recipe a 3 star, which is generous, considering an incomplete recipe is USELESS. VERY DISAPPOINTED!
fear Debbi,
Your review made some reasonable points in an unreasonably harsh way. Sounds like you were having a wretched day. Please take this as kindly as possible, from a quick tempered, regret -filled woman, don’t hit send on a message that you wouldn’t want to receive. Lambasting a stranger today will set the stage for harshness With people you love tomorrow.
well said, Heather.
A regular pudding box is about 3.4 oz I think, which would be just under 1/2 a cup of dry mix. Hope that helps!
You suck.
That was meant for Debbi Higgins…or Debbi Downer I should say.
Would you have the instant pudding recipe? The recipe you have so graciously shared needs cooking.
If you had the instant formula, could you share it?
Thank you
Tendrías la receta del pudin instantáneo? La receta que tan gentilmente has compartido necesita cocción.
Si tuvieses la de la fórmula instantánea podrías compartirla?
Gracias
How many grams does it mean when the recipe indicates 1 glass of sugar, 1 glass of milk powder, 1 glass of corn starch, given that each ingredient is different?
Thank you
¿A cuántos gramos se refiere cuando la receta indica 1 vaso de azúcar, 1 vaso de leche en polvo, 1 vaso de almidón de maíz, dado que cada ingrediente es diferente?
Gracias
Liliana
There is a button called “US CUSTOMARY – METRIC” in the recipe to push which will give you the gram amounts for all the ingredients. I agree with you, grams are better. I hope that helps.
Before finding your website, I’ve been making this recipe for years and my family loves it. However, this is not instant pudding, rather it’s a simple cooked pudding. Instant pudding requires no cooking, FYI. Does anyone have an instant pudding recipe?
Vanilla beans are horribly expensive where I live. Could I just add vanilla extract when I use the pudding mix in a recipe? Also, do you use the same amount of the mix as the amount in the boxed kind?
Add extract after cooking.
Think you could replace the vanilla bean with powdered vanilla?
I stir in a 1/2 tsp vanilla extract to the cooked pudding after removing it from the stove. Works perfectly. You can also make this a chocolate pudding by adding 2-3 T unsweetened cocoa powder during the cooking process. Add it with pudding mix and stir well until completely dissolved.
When using in baking, is it a 1 for 1 substitution as the boxed instant pudding mixes?
Can you substitute vanilla paste for vanilla bean? Would you add it at the end of cooking? Thank you
Can I use powder d sugar instead of granulated sugar? If so; does the quantity of sugar remains same or changes?
Hi April, I’ve never made that substitution, so I couldn’t say for sure how it would work.
This is a great recipe and hope you get a chance to make it. As far as the substitution, powdered sugar is essentially granulated sugar that has been ground to fine powder and includes cornstarch. To make powdered sugar, you generally pulverize 1 cup of granulated sugar and mix with 1 tbsp cornstarch. If making this pudding mix, I’d say removed 1tbsp cornstarch from 3/4c the recipe states. Also note when you use powdered sugar in cakes, your final product might be a little dense, but should be okay in puddings.
Powdered sugar already has cornstarch in it. It will affect your recipe differently if you use the powdered sugar. You may have to play with the amount of cornstarch you use in the recipe to find the right combo.
Hello, if I intend to use this in a recipe that calls for instant pudding do I use the whole portion? Thank you.
Hi Deborah, No, do not use the whole thing. If the recipe calls for a 3.4 ounce box of instant pudding, use 2/3 cup of this mix.
This might be *the* dumbest question, but I have to ask…I bought nonfat milk powder from Wal*Mart-they only had their storebrand as an option, so that’s what I got. Upon mixing ingredients, I see that it says it’s Instant Nonfat Milk Powder. Is it all the same, or did I buy the wrong thing?
Help….
1. Dont have dry milk powder. Can I use coffee creamer with same measurements?
2. Vanilla extract for vanilla beans? What measurement would you recommend?
Thank You
Hi Maria, #1 – Yes! #2 – Use 2.5 teaspoons vanilla extract when you prepare the final product.
I live in the mountains. I don’t have access to vanilla beans…i have vanilla extract. Any ideas?
Hi Tami, 1 vanilla bean is equal to 2.5 teaspoons vanilla extract. You can just add the vanilla extract when you make the final product.
Please change the name of your recipe so that those of us that are searching for true “instant” pudding don’t keep finding these cooked pudding versions. I tried it and it was delicious but not what I needed. Instant pudding you don’t cook. Thanks!
Instant is NOT cooked. 😡😡😡
how is it instant if you have to cook it?
Can someone review if they have used this pudding mix. I was looking for an instant and popped onto this version of a cooked pudding. I think it is called instant because you don’t have to run to the store and buy it. But besides the naming issue… is it good???
This is not instant though. You have to cook it 😔
do you normally credit the source for your recipes? this seems to be a pretty carbon copy of a pudding mix and rum cake recipe posted earlier, and it seems kinda shady not to attribute the person who actually solved the problem of these homemade recipes…
I did credit the recipe; it’s linked directly underneath the recipe.
Why is this recipe called DIY Instant Pudding? I do appreciate this homemade version of boxed pudding but it’s not instant since it requires cooking. Instant pudding is whisked with cold milk and chilled for 10 minutes. Boxed pudding made in a saucepan on the stovetop is not “instant” and is never labeled as such.
This is not “instant pudding” mix, this is it’s brother, “cook and serve” pudding mix. Disappointing mislabeling.
This is a wonderful idea. Would you be able to email a copy of a cake recipe with this instant pudding mix? Thank you!
i’m going to try using this as a substitute for instant putting mix in my Christmas cinnamon buns I’ve scheduled the recipe down made only about a third of it without the powdered milk because I don’t have any .i’m going to add some vanilla and some milk to the butter mixture and sprinkle this pudding mix on top and hope for the best I’ll let you know how it turns out
What if I don’t have vanilla beans. Can I use vanilla essence when boiling?
Yes, that would definitely work!
I make a rum cake which requires instant vanilla pudding,, would this work as a substitute for boxed instant pudding?
Hi Claire, Yes, that would work!
I didn’t read all 278 comments on your blog so I don’t know if this issue was addressed. This is in regards to Melanee’s recipe for a no-cook version of DIY Instant Vanilla Pudding Mix, in which she uses Instant Clear Jel. Like you, I prefer to cook from scratch to avoid using processed foods and the “extra” ingredients that go into them. So I did a little research on Instant Clear Jel.
Ingredion website states that the ingredient in Instant Clearjel is modified food starch.
Modified starch on the Wikipedia website gave me an eyeopener (this is in addition to other information):
“Modified starch, also called starch derivatives, are prepared by physically, enzymatically or chemically treating
native starch to change its properties. Modified starches are used in practically all starch applications, such as food
products as a thickening agent, stabilizer or emulsifier, in pharmaceuticals as a disintegrant, as a binder in coated
paper.”
Modification methods include using hydrochloric acid, sodium or potassium hydroxide, hydrogen peroxide, etc.
Food & Water Watch website brings attention to the fact that 93% of corn is genetically modified organisms (GMO). Organic cornstarch might be preferable.
Be sure to check out “Modified Starch” on Wikipedia.
Susie
Hello, thanks for the recipe it saved me a lot!
How long would the dry ingredients stay in a cool dry place? I’ve made mine a couple of months ago, is it still safe to use?
Thanks again.
Hi Nora, It should still be fine; I’d say 6 months!
Technically, it’s not “instant” because “instant pudding” is mixed with milk and placed in the fridge to set. This is “cook-and-serve,” but I don’t really care, because it saves me money over any “no-sugar-added cook-and-serve” available (chocolate and vanilla) at the supermarket, and I can make any flavor I want!
If you have to cook it it’s not instant pudding.
People instant as in a instant mix weather you cook it or not. The powder can be dumped in a cake
The 2 cups of milk, mixed with 1/2 of the pudding mix, will serve how many ?
Were you ever able to work out a chocolate pudding mix similar to your vanilla mix? I have looked thru the homemade pudding recipes here, but would love to have a bulk mix recipe for chocolate, too. I take it that just adding cocoa to the vanilla pudding mix just does not work out.
I am so glad I ran across your recipes on pinterest and have fallen in love with your webpage. I am ready to start conversions to homemade mixes and find your ideas very welcome. thanks.
So happy you’ve found your way here! I haven’t done a chocolate version yet; I need to work on it ASAP!
WAS SO HAPPY TO SEE THE RECIPE FOR INSTANT PUDDING. WONDERING IF I COULD
MAKE IT SUGAR FREE? IF SO, WHAT SWEETENER WHEN YOU SUGGEST? AND, COULD I MAKE THE INSTANT PISTACHIO MIX? WE LOVE THAT. HOW WOULD I MAKE IT “GREEN” IN COLOR? THANKS SO MUCH.
PAM
Hi Pam, I don’t use any artificial sweeteners, so I’m not sure which would work best. For pistachio – you might want to see if you can find a powdered food coloring.
Thank you for this wonderful recipe! This post is quite old & I’ve tried to search thru as much as I could to see had my question been answered. My mother makes German Chocolate Cakes from scratch. She has used the “Bakers Chocolate” German Chocolate Cake recipe far as long as I can remember. The cake is on the lighter side with a bit of density. It is a nice moist cake, but wonder if it could be even more moist like that of a box cake. I would also like to brown the butter (refrigerate until solid and then leave out to soften as I would regular butter) in addition to adding the homemade instant pudding to the dry mixture. Finally… my questions are the following: 1.) Should I reduce the flour by the same amount of instant pudding I am adding to the dry mixture to avoid a lack of moisture? 2.) Should I add more moisture to offset the dry instant pudding? The cake uses butter and buttermilk for moisture. If the latter is how I should proceed, how do I know how much more moisture (butter or buttermilk) I should add to balance the instant pudding I’ve added?
Hi!
I know there have been a lot of posts about recipes requiring instant pudding so I apologize for another. I looked at the ingredients on the box of jello pudding and there is no dry milk. Do you think if this was eliminated from the ingredients, it would matter? My recipe is for dough so I don’t need to make pudding, but the recipe says to mix the pudding with 2 cups of milk and add the rest of the ingredients to form the dough. Just didn’t know if the dry milk would change anything since I’m not making cake. Also, how much vanilla extract can I use as a substitute? 1 tsp? Thanks so much!!
Hi Tara, I would not omit the dry milk given what you’re planning to do with it. As for vanilla extract, anywhere from 1 teaspoon to 1 tablespoon depending on your personal taste preferences.
I just discovered Pure Vanilla Powder that can be used as a substitute for vanilla beans and vanilla extract, BUT I’m not sure how much to use. Have you ever used pure vanilla powder in your instant pudding recipe?
Hi Amanda, What a great find! I have never used vanilla powder. I would check the packaging or the manufacturer’s website to see if they have conversions.
Hi I am making Magnolia bakery’s famous banana pudding, and the recipe requires instant vanilla mix. You have to beat condensed milk with water until well combined and then add the pudding mix and beat well. Then the mixture has to be refridgerated overnight so that the pudding will set. I was wondering if the pudding will set with your instant mix recipe? I am nervous that the pudding will not set since your recipe requires it to be cooked–will the recipe still work with your mix? I love making everything homemade so I hope I can use your recipe as a substitute for the jell-o instant mix! Thank you
I would be hesitant to encourage you to use it since it does need to be cooked :(
Also, is there a way to create instant banana pudding with this recipe? My guess is to add mashed bananas after the pudding is already made? Would crushing dried bananas in a food processor work?
Hi Heather, I’ve never experimented with banana! Crushing dried bananas might be a great solution… I’m not sure how they’d reconstitute, but certainly worth a try!
Hi! I am looking forward to trying this – especially since I have to watch my sodium intake and instant pudding is high in sodium. I saw you have salt in this recipe, can it be eliminated? A teaspoon in 2 and a half cups of mix may not be too bad. Do you have an estimation of how much sodium is in this recipe?
Thanks!
Hi Heather, I am unsure of the actual sodium amount, but you could cut down on the salt – it does help to balance the sweetness, so I would recommend doing a little pinch and not eliminating entirely.
Hi,
So apparently I didn’t read carefully enough and I did think it was Instant pudding.Any idea how much sure gel I should add to your recipe as I have already mixed it together. ( still dry in a jar) ? I make a type of frosting that calls for 1 pkg of Dream Whip and 1 package of instant pudding with 2 cups of cold milk. I really don’t like the yellow coloring and fake flavor of the packaged pudding so I was thrilled to find a substitute. I apologize if this question has already been asked and answered.
Hi Janet, I haven’t tried using SureJell, so I couldn’t give an amount, but if you play around with it, please stop back and share your results!
Fantastic!
Thank you so much for posting this! I’m making a vanilla fruit salad for my best friend’s birthday and the recipe calls for a box of instant vanilla pudding mix, but then I looked at the ingredients on the back of the pudding box and yikes!!!! I would feel so guilty serving all of those dyes. This recipe is so much healthier! Thank you so much!!
For those of you wanting a chocolate version all I do is add squares of high quality 70% dark chocolate to the mix whilst making. Add as little or as much as you like though I recommend you start with a small amount 1st to avoid it being too rich. Cocoa works well also. Start with a tbsp and then if you want it more chocolately then try more next time.
Don’t be afraid to experiment it is sooooo easy.
Can I use vanilla powder instead of vanilla beans?
Hi Marilyn, Sure!
This is super! Can this same mix be made dairy or lactose free and gluten free?
Hi Betty, Hmmm I’m not sure! I haven’t tried playing around with any of those options.
No powdered milk necessary. This is not an instant pudding. I can’t use dairy so I omitted that and it should work fine, except I will use less because of the difference in volume. Maybe a non dairy version would be more adaptable for everyone.
Hello, I have a Pound Cake recipe that calls for 1 package of Jello Vanilla Instant Pudding Mix… Not the Cook N Serve version…
Would I need to add Instant Clear Jel to your recipe to make a homemade version of the Jello mix?
Thanks!
Hi Star, No, you do not need to add any instant clear gel.
Would this be a good substitute for the instant vanilla pudding in your pumpkin gingerbread trifle recipe?
Hi Leah, Yes, definitely!
Hi – I bought whole organic dry milk powder by mistake instead of non-fat – will it work? Will it perform or taste differently in a recipe, I am using this as part of the classic homemade rum cake recipe. I would think you’d want pudding to be rich, and that you’d want the fat in this – this recipe currently has no fat. Any comments from users on this?
Hi Kimberly, I haven’t tried using whole, but I think it would be worth giving it a try.
Thank you so much for posting this. I have been looking for a recipe for this for so long. And I wasn’t clever enough to figure it out. God bless.
How long can I store this for? And where can I store it
Hi Esther, Store in a cool, dry place in an airtight container for up to 6 months.
I was looking at your DIY instant pudding recipe… I too like things from scratch but I am not very inventive in the kitchen. I have a fruit salad that I love but it uses a box of instant cheesecake flavored pudding, what do think would happen if you put a box of cream cheese in your pudding mix while cooking? Would it be cheesecake pudding? I can’t find a cheesecake pudding recipe any where.
Hi Jacalyn, I have not tried to do that so I’m not sure how it would turn out. If you give it a try, let me know how it works!
I did not see this question asked: This recipe-is it equivalent to one small package of the Jello Instant Pudding? I have a cake recipe that calls for the small package and I am not sure I am to use this whole recipe in that or only a portion? If only a portion, how much to equal the small package of Jello Instant Pudding mix?
Hi Vicki, I’m not sure how many ounces a small package is, but 1 cup of this homemade mix is equivalent to a 3.4-ounce package of pudding mix. Hope that helps!
I’m curious which cake recipe the vanilla pudding recipe is used with. Thanks for the wonderful website and recipes. K
When you say vanilla pudding mix, do you mean custard?
Hi Lorna, No, the powder mix that you use to make pudding.
Any chance there is a sub/alternate to the corn starch? I have been looking every for a powdered pudding recipe- but I have an allergy to corn. Thanks!!
Hi Elise, You might want to try something like arrowroot powder or tapioca starch.
What is an alternative to using the Vanilla Beans?
You could use vanilla bean paste.
Hi there, isn’t instant pudding a powder that you don’t have to cook? Would you be able to come up with something you don’t have to put on the stove? Or is it possible to just refrigerate your version only, after you’ve combined everything together?
Thank you
Silvana
Hello. I’ve made cookies with this recipe and they taste really really good. :) I don’t if this sounds dumb or what, but I’ve always cooked the pudding first then just estimate on how it would equal to 3 tbs of dry pudding mix because I think adding milk affects the taste. So I was just wondering if it’s worth the trouble or not? And if I do have to cook it first, how much does for it to equal 3 tbs of dry pudding? Thanks so much for this recipe. :)
Hi Andy, I’m not quite sure I follow the question? If a recipe calls for pudding MIX, then you should not actually make the pudding, you should just use the dry mix.
This sounds great but… if you are a from-scratch person then be fair to people in rural places where from-scratch is sorta the way things are done because of access to prepackaged stuff is limited. The local cashier didn’t recognize a zucchini. :( So. Vanilla beans??? Seriously? I would need to drive four hours to find those. Please give alternates for things that are not common in places that don’t have frou frou stores. What can I use instead of vanilla bean?
Hi Sammie, My apologies, but I lived in a rural area for most of my life and even the small grocery store there carried little bottles of vanilla beans. It is by no means something that is only carried in “frou frou” stores. In the event that your store does not, then you can always order them online.
I love you, although you din’t mention one of the best reasons to avoid instant pudding mix. Dessert shouldn’t have an awful chemical taste. So many recipes require instant flavored pudding mix, including a copycat for Nothing Bundt Cake’s Dark Chocolate and White Chocolate with Raspberry Filling Bundt Cakes. Thank you so much; now I can make them both.
Hi Michelle,
This recipe got me out of trouble many times. I live in Europe, Greece so I find this very useful when I want to adapt american cake recipes that call for Instant Vanilla Pudding Mix.
I see that u said that 1 cup of this mix is equivalent to one 3.4oz box pudding mix. but i measured 3.4oz box mix before and it was way less than one cup. and wouldn’t my batter be more if i used this instead of the 3.4oz box since it don’t measured a cup?
I have downloaded a copy of a pistachio pudding cake that asks for a packet of pisachio instant pudding. I have searched and see it’s a Jell-o dessert which I am unable to get in Western Australia. How would I convert this recipe to make it suit the recipe http://myincrediblerecipes.com/homemade-pistachio-cake-with-whipped-cream-pistachio-frosting/
Pls send reply to my email incase I lose your site
Corallie
Thanks for this! I am doing the same and using up packaged mixes and replacing them with my DIY version to allow me to make scratch recipes that cal for mixes as addins. Can’t wait to see what you do with the mix and how I can use them too. Thanks!!
But….but…this isn’t INSTANT pudding–just plain old cooked cornstarch pudding!
Have any idea how to make strawberry pudding mix from scratch?
I do not, I’ve actually never even heard of strawberry pudding!
You are a genius! This will save me tons of time :)
Its seems great *excited*
but i dnt have vanilla beans….can i use the normal vanilla??
I would not add liquid vanilla to this mixture, but you can add vanilla extract to the prepared pudding as soon as it comes off the stove.
I was wondering ! I need to use a box of strawberry instant pudding in a cake recipe which I can’t find. What other flavor will go with the strawberry cake mix. Maybe vanilla or French vanilla any suggest would really be appreciated.
Debbie
Hi, I got a silly question to ask. Is it the milk powder for baking or the kind that we can mix with water to drink?
Hi Linda, It’s the same thing, there isn’t a special version for baking.
Thanks so much! I can’t wait to try this out!!
I wonder if anyone has made a sugar free version of this and if so what’s the sweetner measurement? I’d love to make up a jar or 2 of this ahead of time before I have gastric bypass surgery since pudding is in the postop diet. Ideas anyone?
TIA
Tricia
Hi, I just made a batch of the pudding from this mix, and the flavor was perfect, but it got very lumpy as it cooled. Any ideas on how I can prevent this next time? Thanks!
I appreciate your thoughts on getting rid of processed ingredients however GMO ingredients are just as bad and if you aren’t using organic corn starch this is a recipe for disaster as corn starch is one of the absolute WORST ingredients you can use
i have a question, could i use vanilla sugar instead? its hard to find vanilla beans where i live and if i do find…they would be quite expensive!
thank you! and i cant wait to try them!
Hi Christine, Yes, definitely!
I have been wanting to try the rum cake recipe. Unfortunately, I can’t get non fat dry milk. Can I substitute skimmed milk powder instead? Will this work just as well?
Hi Marie, I think that would work just fine.
Thanks!
Hi Michelle,
I apologize if this question was answered above but I didn’t see it as I was scrolling through the comments. I was wondering if this can be used in place of boxed instant pudding in cake and cookie recipes. I know that it isn’t technically “instant” so I wasn’t sure if it would work the same in a recipe.
Thanks,
Teri
Hi Teri, Yes! I actually use it in my homemade rum cake.
Can I use Vanilla Bean POWDER instead of whole beans that stay in the jar? How much powder would I use? (My daughter is just learning to cook/bake and I don’t want to risk a ruined dish (she is quite sensitive) if I forget to tell her not to use the beans/shells.)
Hi Regina, I am not familiar with vanilla bean powder (only use extract, paste or whole beans). It sounds like something you could use, but I am not sure how much. I would check the jar to see if it has a conversion – one vanilla bean is equivalent to about 2 teaspoons of vanilla extract.
I just made this – and since I do not have vanilla beans, I just added a tsp. of lemon extract to the pot, and YUM!
i tried this recipe but not to make pudding… tried it with cake recipe that calls for instant pudding mix. I did substitute the corn starch and used 1/2 tapioca starch and 1/2 arrowroot. I’m not sure if that was my error or the amount i used. Can you tell me how much of this recipe for a small box of instant pudding mix? think maybe I used too much. I used 1/4 of this recipe. but my cake got very dense and way less moist than it usually gets. (i also used a homemade recipe for yellow cake mix rather than a boxed cake mix too, so my problem could’ve been with that too) thoughts?
Hi Kathy, With all of the different substitutions, it would be very difficult to nail down what might have caused your cake not to turn out. A small box of pudding mix 3.4 ounces. I have not weighed this out to see how many “packages” of that size would be in this recipe.
and why do you use non fat? an i use whole fat?
Hi Joyce, Most of the recipes I saw for this used non-fat milk powder; it is the most widely available. I think you could use whole fat without an issue, but I haven’t tried it.
can i use this in a cinnamon roll recipe that calls for “1/2 (3.4 ounce) package instant vanilla pudding mix”??
http://allrecipes.com/recipe/cinnamon-rolls-iii/detail.aspx?src=VD_Summary
thank you very much!
Hi Joyce, Yes, definitely!
simply you are amazing ……i`m addicted to DIYs thanks for sharing this lovely recipe :*
I am lactose intolerance, and thus often avoid recipe that contain vanilla pudding (or use almond meal as substitute). I am glad to find this recipe. I just wonder if I can make it with soy milk powder.
Thank you! Any suggestions for how to make candy cane pudding mix? Jello brand had one out last year and they discontinued it but would love to make some recipes with it. Open to suggestions…
Hi Rejena, How about adding crushed up candy canes to the mixture? Use a food processor or put them in a ziploc bag and use a rolling pin to crush them into a powder.
Was the chocolate version of this recipe ever born?? I can’t find it…
Hi Jen, It has not, yet.
Thank you for posting this homemade vanilla pudding recipe,. I have a recipe for a layered pineapple cream cheese dessert that calls for vanilla pudding which I cannot always find easily in Trinidad & Tobago.
I will definitely be trying your rum cake as well as I have been looking for a recipe from scratch.
Giz
Can I replace the cornstarch with another kind of starch, and if so, what? I’m allergic to corn and it’s EVERYWHERE :(
Hi Michelle, While I’m not familiar with corn substitutes, I imagine another type of starch would work – maybe a potato or rice starch?
This recipe looks great for making vanilla pudding and easy enough to make organic; however, I do not see that it can be considered instant, as the mix requires cooking. This is significant for something like a whiskey cake that is made in a spring-form pan–instant allows the cake batter to thicken enough to not leak through and teeny-tiny spaces in the pan. Using a pudding that requires cooking does not thicken the batter enough. The texture of the cake will be fine, so beware if the directions call for a springform [bundt] cake pan.
I know this post is old, but I’ve had it bookmarked on pinterest for what seems like ever. I finally made it today and I have to say WOW it’s phenomenal!!! I’ll never buy vanilla pudding mix again. Thanks so much for sharing!!!!!
Thank you for that. Sourcing instant pudding in the UK can be a bit hit and miss! Now I can have rum cake whenever I want (everyday :) )
It’s not instant if you have to cook it.
this is not instant. you have to cook this and instant is non cooking.
LOL, I didn’t even see your post when I posted mine. I think putting clear gelatin powder in the mix would make it instant.
I tried this recipe and loved it. We’ve been craving coconut pudding so I just added shaved coconut to the pudding after it had boiled, and cool a little. I stirred in the amount that looked right, and then omitted the vanilla and added coconut extract until it tasted right. I would not add any extracts until the pudding has boiled and cooled a bit–it seems to burn off the flavor. But honestly, we loved it and can’t wait to try other flavors. Thank you for the idea <3 <3 <3
Sounds like a great recipe. I’ve been looking for a homemade pudding recipe as my daughter has many food allergies so the boxed kind is off limits for us.
I didn’t get through all the comments so maybe this was already asked and answered but can the cornstarch be substituted with anything else? My daughter is allergic to corn? Thanks in advance.
Hi Lisa, You might be able to try something like ground instant tapioca, which is a natural thickener.
I was very disappointed with this recipe; as my pudding did not thicken.
Can your instant pudding mix be added dry to whipping cream since it has constarch in it? recipe calls for adding instant dry folded into beaten whipped cream. do not want to use artificial/preservative filled brand from grocery.
Hi Carol, I think you could do that. Let me know how it turns out.
I have recipe that calls for lemon pudding mix…..any suggestion on how to make this lemon flavored instead of vanilla???
Hi Val, I would rub some lemon zest into the mixture and omit the vanilla bean. The amount would be dependent on how strong of a lemon scent you’d like.
When cooking simple syrups, I use long strands of lemon peel instead of vanilla beans. That way you get the lemon flavor, but still have a smooth and creamy pudding. I think the same method could be used here as well.
I used this (7 tbsp.) in my rum cake this weekend as I could not locate the Jello brand in the grocery. I will NEVER use store bought instant pudding mix again!! My cake was moist and delicious! Tonnes of compliments. Thanks for saving Father’s day.
Did you ever create a chocolate version? Chocolate is my favorite.
I did not yet. I need to work on that!
Me too like doing stuff from scratch, that what am looking for. Thanks a lot. By the way am new to your space
Thanks
Any luck with the chocolate pudding? Also how long of a shelf life would you estimate for this? I like to date my stuff (I’m a little OCD) and was wondering how long before it becomes stale.
Hi Cristina, I haven’t made it yet. As for shelf life, I’d say 6 to 12 months – as long as your dry ingredients are good for, which is a pretty long time.
Michelle this is great…can you come up with a homemade Angel food cake?
I came accross the aunt bettys 123 cake snack..mix two boxes of cake mix one angel and the other Chocolate..then take 3 TBS dry mix with 2Tbs water or coffee an cook 1Min in microwave…Wow what a quick treat all my friends love it.
I’m soooooooo happy to find this, I’ve been experimenting on baking and it always call out for instant vanilla pudding and I hated it!
I would love to ask if you have a recipe for the Duncan Hines Classic White Cake or White Cake mix! I will love you forever!
I don’t have a white cake mix, but I do have a yellow cake mix! https://www.browneyedbaker.com/2012/08/28/diy-homemade-yellow-cake-batter-mix/
Elleah – I am tinkering with white cake too. I made one tonight that was good and I would happily serve it, but I feel like it would benefit from a pudding in the mix kind of thing (hence me perusing this site). For slightly more than a box size, it would be (I use all organic ingredients):
2.5 cups all purpose flour
1/T baking soda
1 stick of butter, softened (if using salted, add 1/4 tsp salt to the dry ingredients)
1 cup sugar
1T vanilla extract
2 eggs, room temp
1/2 cup buttermilk, room temp
1 cup lukewarm water
Sift or whisk dry ingredients and set aside. Cream butter and sugar. Add eggs and vanilla and mix to combine. Add flour mixture to butter mixture, alternating with buttermilk and water, starting and ending with flour. Bake at 350. 18 mins for cupcakes, 25 – 35 for cakes, depending on size of the pan.
This is what I made tonight. Am thinking of adding 1 cup of this pudding mix to this and maybe decreasing the flour a tad and trying it again.
HTH!
Ah! 1/2 T of baking soda…no edit button. Sorry! :)
YES!!!! Now I can make my family’s fav Oreo Salad dessert!! I’ve stopped making it ever since I read the instant vanilla pudding ingredients, yuck. I couldn’t even bring myself to make it on holidays. Now we can!!! Wahoo! Mahalos!!
Hi Marlas! Did you ever make your dessert with this pudding mix? I’m looking at adding it to a cold pie, but everyone is talking about adding it to a cake. I’m not heating it, and I assumed your dessert was cold as well so I wanted to see what your result was with not heating it. Thanks!
You don’t cook ‘instant’ pudding. This is not a recipe for instant pudding. This is a recipe for cook pudding. :(
I said the same thing.
Hi
I made this pudding mix and then followed the directions to make the pudding. After a couple minutes the pudding thickened just like you stated. I left the leftovers in an airtight container in the fridge and when I took them out the pudding hardened into a rubbery brick, it was uneatable. What went wrong? Can anyone advice me on how to stop this from happening again?
Thanks!
Hi Jen, this happened to me once. I cooked it too high, and a little bit too long. I think once it boils, it’s pretty much done.
Hi Michelle, could you please suggest some brand names for non fat dry milk. I live in Dubai and we have brands like nido, klim, rainbow for powdered milk but all of them are whole milk powders. will they work? I don’t know what to look for so a few names might help. Thanks.
Hi Sana, I actually have only ever found dry milk powder in the generic, or store, brand, and I’m not familiar with which brands are available in Dubai. I’m not sure how whole milk powder would be different from dry milk powder; it sounds like that would work.
hi can i use vanilla extract instead of vanilla bean? thanks
Hi there – Lovely website:)
Am wondering if you ever managed to tackle that cake into which you were going to add this pudding mix?
I’m trying (in vain so far; *sigh*) – to replicate from scratch a boxed-cake + pudding-mix combo that I made for my sister. I stupidly told her it was homemade and now she is begging for the recipe. Suppose I could tell her it’s top secret but that’d probably just make her more suspicious, lol.
Would love to know how your pudding-mix-in-the-cake turned out and where I might find your recipe?!
Hi Sarah, I used this mix in a homemade rum cake:https://www.browneyedbaker.com/2012/04/18/homemade-rum-cake-recipe/.
Hi.. :o)
This looks like a good recipe for REGULAR pudding. Instant pudding, as the name implies–is instant; needs no cooking.
Yep, exactly what I thought. It’s just a mix-up of ingredients you could use for regular quick-mix (semi-cheat *lol) pudding. A good one, but not an instant one.
Well done nevertheless, however, I’m looking for an instant one like this one:
http://www.amazon.com/Dr-Oetker-Paradies-Creme-Vanille/dp/B003RG96YA
Oetker Paradies Creme
Either way – nice website :)
Hi,
I can’t wait to try this for cakes as well as for making pudding. Do you have any idea how much cocoa powder you would add to make it chocolate? Would you have to modify the amounts of any of the other ingredients?
Teri
Hi Teri, I haven’t started playing around with the chocolate version yet, but as soon as I have it figured out I will definitely post it!
I can’t wait for the chocolate post! I’m continually checking back to your blog for it, but for now I’ll settle with the vanilla one!
I found a recipe at “good cheap was” blog that I switched a few things to make it chocolate pudding. Here’s the link http://goodcheapeats.com/2011/12/mint-chocolate-cream-parfaits/. I switched the peppermint extract for 1tsp of vanilla extract. You can leave the rest or make “dirt” with the Oreos etc.
Can’t wait to try this vanilla version.
here’s another chocolate pudding recipe for you to try out:http://satisfymysweettooth.com/2012/09/13/diy-instant-chocolate-pudding-mix-and-homemade-chocolate-pudding/#
This is great! I have a recipe for Amish friendship bread but it calls for one large box of instant vanilla pudding mix. That doesn’t seem very Amish to me! I’m sure this will be a deliciously homemade substitute! Thanks so much!!! :)
What if you use chocolate milk to make the pudding, would that make chocolate
Pudding?
Love the idea of having a pudding mix available all the time, however this isn’t instant as you don’t cook those. Also as one person mentioned you should add vanilla extract to the cake or mix it into your pudding right before cooking it on the stove, not use vanilla beans. Vanilla beans where I live are $17.00 for three,so I buy them online to make my own vanilla extract and get them for $18-$19.00 for 25, including shipping. I’m not sure how a non-instant pudding mix would do in the cake mix as I haven’t really experimented with those. Still great idea for keeping pudding mixes on hand. You could change them up by adding different flavorings, like banana extract for banana pudding or cocoa powder for chocolate pudding. Thanks for posting your recipe, it’s going into my keep file :)
So if a recipe calls for 3.4 oz box of instant pudding, could this be used instead? And if so, how much? Would it be equal substitution?
Hi Lauren, Yes, you would use 1 cup of this mix in place of a 3.4 oz box of instant pudding.
Am going to have to try this as I like making my own stuff too. One question–where do you get vanilla beans?
Hi Kathy, You can buy them at the grocery store where you find the vanilla extract and spices, or you can order them online at places like Amazon, King Arthur Flour, Penzeys, etc.
LOve the blog. Love the photos. Great idea with the homemade instant pudding mix.
I really love this idea, I really do. The only thing that is hanging me up when I make the pudding is the color. Since there are no eggs, it’s white. Otherwise, it taste good. Any suggestions? I hate to add food coloring, then its not natural.
Hi Marianne, If you don’t want to use food coloring, I’m not aware of any way you can add color to the pudding without changing the flavor.
Try a tiny bit of tumeric, it is frequently used to add yellow color. If I remember right it gives mustard the yellow color. Adding too much could alter the flavor, so be careful. Saffron would also work – it is expensive but a tiny bit goes a long way. BTW, tumeric is a healthy spice to use. There may be other spices that coul be used.
UMM how about a cinnamon pudding!
also, palm sugar will give a caramel taste & color
OMG! I love this DIY. Perfect for gifts.
Where did you get the jar??? It is so pretty! Please tell me :)
Hi Cindy, Those are ball canning jars; I got a pack of 12 at my local grocery store!
What a wonderful idea!
I too, am unhappy with all of the chemicals in box mixes and I’m excited to try this! I noticed in your rum cake recipe, you substituted 1 cup of this mix for a 3.4 oz box of instant pudding mix. Should that conversion work for any recipe? I made a batch of the mix a little while ago and tomorrow night’s dessert is going to be fresh strawberries with vanilla pudding and homemade chocolate syrup. Thanks, Michelle! :-)
Hi Rosanne, Yep, that conversion should work for any recipe that calls for boxed instant mix. If you are making plain pudding, just follow the instructions above. Enjoy your dessert tomorrow!
You are brilliant! Here in China, when I can find instant (or regular, for that matter) pudding, it is usually $4-5 a box! I have so many recipes for cakes and dips that call for instant pudding, and I can get all of these ingredients easily. Yay!
So there is not a way to make actual instant pudding?? You have this labeled as instant pudding but it has to be cooked. I have been googling and cant find any recipes that dont need to be cooked.
Take a look at previous comments. We’ve all argued the same thing. I agree it is NOT instant however, if you find modified cornstarch you can certainly make it instant!
Holy cow! This is TOO COOL! I am so going to give this a try.
Does this make a good pudding to serve just as is? Or is it a substitute for box pudding in cake recipes?
Hi Marianne, You can definitely use this to make pudding as-is. It’s great! You can also use it as a substitute for box pudding in cake recipes.
Not instant!
I personally don’t eat pudding often, but I LOVE that you took the time to create this from-scratch DIY version that can be STORED! What a fantastic idea… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. As always, it’s a pleasure to be following your creations…
Wow, so easy and so much tastier. This would be great to give as gifts, too, as the mix looks so wonderful in those mason jars.
Carolyn, you made this recipe? Ive looked thru all these comments and didnt come across one that actually tried it. Im concerned about the instant milk taste…
Thanks so much for sharing this. We prefer to make things from scratch also, so this will be great!
I noticed that someone wanted to attempt to make frozen pudding pops; if you[re going to do that, you need to substitute modified cornstarch for the regular cornstarch in the mix. Modified cornstarch is usually found under the name Clear-jel or Thermoflo. The substitution is necessary because regular cornstarch will break down when frozen, causing water seepage as the pop melts, as well as a really unpleasant texture. There is also an instant cornstarch, which requires no heat. I don;t know if it would work to substitute that measure for measure in this mix, though. I think the proportions needed might be different.
This is so clever and simple. Love this idea. Another post of yours I’m bookmarking.
A friend shared your link for this recipe with me today and I can’t wait to make this! EXCITED!
This is brilliant! Who knew you could make your OWN instant pudding mix?! Love the creativity and the “from scratch” touch! Well done!!!
This is awesome : ) I have a cake that my mother-in-law makes that I’m trying to make from scratch that calls for pudding mix – perfect timing. Thanks for sharing!
Oh, wow! This is great! I always skip over recipes that call for pudding mix because the list of ingredients on the packets is just scary, but this is perfect! I’ll be making a batch this weekend. :)
This is a simple and useful recipe for those who want to avoid boxed pudding mixes. Probably a whole lot cheaper too even with the added vanilla beans. Thanks!
yay! was wondering what to make for my sister as a gift and…ta-dah! here it is! She makes and awesome banana pudding that this just may come in handy for. Thank you for coming to the rescue…AGAIN! :)
Wait, how is this instant pudding if you have to cook it??
Although a huge number have posted comments and questions about why this recipe for cooked pudding is listed as instant, none have received a response. Very confusing!!!
Vanilla pudding is one of my favorites. I hate doing anything from a box so this is perfect – totally starving artist friendly. Thanks for sharing!
Great idea! Vanilla pudding is my favorite.
I cant thank you enough for this recipe. This will come in handy when I make the Amish Friendship bread.
Love this – now how can we make it CHOCOLATE? ;)
coca power add to as much as it looks the right color
So, add about 1/2 cup cocoa? Do we reduce any other measurement to compensate for it? Or add extra milk if making it into a pudding?
I’m planning on using it as a cake mix anyway.
Being in Aus, I don’t know where to get instant pudding from but it’s in so many cake recipes!!
I love the idea of this. I would love a butterscotch version. My favorite.
I so love this!! Can’t wait to make some!
I would never think that making your own pudding mix could be so simple! Thanks for sharing, I can’t wait to try.
How cool!! You do realize, you’ve just changed the foodie world for the better ;) wooo-hoooo
Now you’re speaking my language. I’m always disappointed when I click on a recipe for a cake that sounds amazing only to find the directions telling me to take a box cake mix and add a box pudding mix. I’d so much rather get some flour, sugar, vanilla, etc., etc. Looking forward to the cake recipe!
I love this! I also prefer using homemade ingredients so it’s always great to find recipes like this one! Thanks!
My question is, is this really an instant where you can add it to recipes that call for instant pudding. I am wondering because you said you have to cook it. Doesn’t that mean it is a cook and serve, not an instant?
Hi Meaghan, I have used it in place of instant pudding mix for cake recipes, and have not had any issues at all; they turn out fantastic.
Thanks, I made the mix last night, may I say it takes not even 5 minutes?! And then I added the mix to M & M cookies. They turned out just fine! Thanks for the great recipe
Awesome to hear you already used it! Mmm cookies… !
This is awesome! I can’t wait for the chocolate version.
What is the ratio if I want to use the plain vanilla extract instead of the vanilla bean?
Hi Elaine, You would have to add the vanilla extract to the actual pudding, not the mix. I would probably do a 1/2 teaspoon per batch.
This is fantastic! I’ve been wondering how to wean myself off of my dependence on pudding mix. Looks like now I wont’ have to! And I don’t have to feel guilty about it. I’d love to try some different flavor variations of this…pistachio pudding anyone??
I too am concerned about processed food and what we consume. This is a great adaptation for regular, cooked pudding.
I’ve never even knew you could make a homemade pudding mix! Love this idea!! Is there anyway to substitute vanilla bean paste for the vanilla bean in this recipe?
Hi Asiya, You can use 2 teaspoons of vanilla bean paste as a substitute for the 2 vanilla beans.
Thx for your response! When would I add the paste? It doesn’t seem right to add it to the dry mix.
I would add it to the dry mix, just be sure to use the back of a spoon or a fork to make sure it’s broken up and evenly distributed. If you prefer not to, then just stir the appropriate substitution into the prepared pudding.
Thank you! Will be giving this a try soon!
This is such an awesome idea!! I’ve gotta make this!
Brilliant! I love making the famous Bacardi rum cake recipe, which does call for a box of vanilla instant pudding. Good to know that I can make my own!
have you tried this? I too make a Barcardi rum cake recipe… calls for yellow cake mix and vanilla instant pudding… have made it for years. as i get more and more into healthy ingredients, I’m trying to do this homemade… so I want to try it with homemade cake mix and homemade instant pudding… wondering if it turned out good
This is perfect. I am a huge fan of making things like this from scratch. There are so many unnecessary ingredients in the store-bought varieties! Thank you for this.
awesome! i’ve been on a pudding kick recently, making pudding pops now that the weather’s warming up. any suggestions on quantities and ingredients to make other flavors?
I am working on playing around with a few (chocolate first!) so stay tuned!
This is really great! I don’t buy pre-packaged food so this is really helpful! Thank you!
Genius!! Thank you!
How cool! Never thought of making my own pudding mix. Great idea, and I can only imagine how much better it is than store bought!
You are so absolutely right about pudding mixes making the difference in some of these cake recipes! I’m like you and try to make things from scratch so I at least know how to pronounce the names of the ingredients. Vanilla pudding is definitely a must-have recipe. Thank you so much for providing this.
This is so awesome! I too love making everything possible from scratch. In this day and age it is so rare to find other people who are as dedicated to homemade goods without preservatives. It’s a great way to make treats kind of healthy, so you can enjoy them without any guilt. Thanks so much for sharing : )
This is a great recipe you’ve made.
Makes 5 batches – take the total volume/weight and divide by 5 and put 1/5 in each cake mix? I think rather than doing the vanilla bean, I might just put 1/2 teaspoon extra of vanilla extract into the cake mix.
I guess to make other flavors (butterscotch, etc), you could add extract flavorings to create them.
I’m also becoming slightly obsessed with using as many homemade, from scratch ingredients as I can. The more I read ingredients lists from processed foods, the moreI want to avoid them. Ick!
Is there any way to make this vanilla pudding in the microwave? I love the idea of always having some instant pudding on hand, but only have a microwave to cook (college student).
Hi Winnie, I am not aware of a way to cook this in a microwave, unfortunately.
Any pudding can easily be converted to microwave. Just stir and continue cooking until thickened about 1 min intervals. Usually between 4 to 6 min…depending on wattage of microwave and size of batch.
Mix the milk and mix and microwave on high, stirring every two minutes, until the mixture comes to a full boil.
When I make cooked puddings in the microwave (which I do at least twice a week, I do love my warm pudding!), all I do is whisk together the dry ingredients, add the milk, whisk well and microwave on high for 2-4 minutes checking every minute or 2 minutes to see the consistency. It’s super easy!! I make my own no sugar-low fat pudding this way to stave off cravings for more indulgent fare midweek. 1/3 cup Splenda, 1/4 cup cornstarch, 1/2 tsp. salt, 2 cups of milk. After it’s cooked you can add your flavourings (or add cocoa with the dry ingredients).
Again, it’s super easy!
Thank you! As a diabetic, this is great!
I never even thought of making your own instant pudding mix. What a great idea!
Thank you so much! I too am on a quest to try to make everything from scratch, but I still have a few doctored mix recipes that I have been unable to duplicate. This will definitely help out!
This is got to taste wonderful when mixed up, especially with the vanilla beans in the mix! Looking forward to seeing the scratch cake you make with it.
This is cool, it will make a nice gift to my friends!
Making your own pudding mix is a fine idea, but this is NOT instant pudding. If you have to cook it, it’s regular, cook and serve pudding. And you absolutely have to cook it with all the corn starch. It might not even work in a cake mix, since you aren’t incorporating enough moisture to counterbalance the starch. Sorry to be a wet blanket, but you can’t call this instant.
I agree it should read homemade cook and serve because there is a difference.
I agree…this looks exactly like my own recipe for Blanc Mange (a cooked pudding) but with some skim milk powder.
If you look at a box of Jell-O instant pudding mix, the first two ingredients that are listed are sugar and modified cornstarch. Using regular cornstarch, instead of modified, means that you DO have to cook it. However, this is probably fine for use in a baked product.
I use this in baked recipes calling for boxed instant pudding, exclusively. It works perfectly.
This is genius!! So many times I see a recipe that calls for just a little bit of pudding mix and I end up not making it because I don’t want to buy a box just to use a small portion then have it sit in my pantry. I need to make this asap then revisit all those recipes I pushed aside :)
This is amazing! I see so many dessert recipes that call for instant pudding mix and I always have to sadly pass them up because I’m so turned off by ingredients like that…but if I there’s a homemade version I don’t have to do that anymore! Thanks!
Thank you for this – will be trying it out for sure. I use vanilla pudding in several things that I make and I have a guilty conscience about using the packaged stuff.
Check us out: http://www.sistersplayinghouse.blogspot.com
wow, this is really cool! I never thought of this as something you could make yourself, not sure why haha
This sounds so cool!! I’ve made many cakes but I’ve never made a cake that called for a box of instant pudding… Sounds interesting, but I’m definitely looking forward to seeing your version and I plan to try that out as soon as I get the chance!! Thank you for this post!
Awesome! There have been so many recipes that I’ve wanted to try – but don’t – because of the instant pudding factor. This solves it!
I think I’ll wait for the chooclate version which hopefully turns out!! So to clairfy, the vanilla bean pieces that are cut up stay in the jar the whole time???
Yep! It just continues to infuse the vanilla flavor.
so you sift them out when you are using the mix in something or cooking it as pudding?
I just leave them in the jar until I’m done with the mix. They’ll continue to infuse the pudding mix while in there. You don’t use them for the pudding, but they provide flavor.
Thanks for making me feel not so dumb! haha I thought I was the only one who didn’t understand this small part!
No, Kara, you weren’t the only one! I kept reading it thinking I missed something – straining, sifting…. Glad you asked!
I had the SAME question. Thanks for the clarification.
How long does the pudding mix keep for?
What a great idea! I like to know what is going into our bodies, too, so I love to make as many things as possible, too. I am so excited to make up a jar of this pudding. Thank you for sharing!
Thank you so much for this recipe! I live in the UK where I can’t get instant pudding like in the US. There are so many cake recipes that call for instant pudding and I just can’t make them. Now I can! Looking forward to the cake tomorrow and the chocolate version of the instant pudding in the future!
Surely, you can just buy Angel Delight?
Definitely going to make a big jar of this! Hmm, I wonder how you would make it butterscotch flavour.
use brown sugar instead of white and get butterscotch pudding
I am from the UK too and was looking for a substitute to replace the instant vanilla pudding. But now I am wondering where I can get powdered milk? Do you know of some place that sell that?
Hi Laura, King Arthur Flour sells powdered milk, but I don’t know if they ship to the UK.
Hi Laura you can find powder milk in Tesco.
Here in the UK the co-op and asda sell dried milk =) hope this helps
I’ve been trying to figure out why all the DIY pudding mixes have dried milk in them when you add fresh milk to them to make them. Especially since I can’t stand fat free instant powdered milk, which is all that I can find around here- I just can’t stand the taste. :( There must be some way to do without the powdered stuff.
Try powdered coffee creamer. I use it in my cocoa mix and it gives a creamier taste/texture than powdered milk alone.
Laura any supermarket sell’s dried milk and have done for years.
I’m not going to lie, I use instant pudding mix a lot. But to have something homemade that is ready in the same amount of time is awesome! Great idea! :-)
I love vanilla pudding! Great idea!
What a great idea! I love this!!! This is so creative, I would never of thought of making instant pudding. Nice recipe!
Perfect! One should always have some at hand :)
This sounds like a delicious Cooked pudding mix, convenient and definitely cheaper. However…it’s not an instant pudding, those just mix with milk and chill and thicken, maybe with agar agar or superfine gelatin or something. I much prefer a cooked-old fashioned pudding though!
thank you for saying what i was thinking. :)
THIS is NOT an instant pudding mix such as the kind Jello makes — just add milk, stir, done. This is a cooked mix. To make a mix instant, you need a product called Instant Clear Jel. Example: “Homemade Instant Vanilla Pudding Mix
Substitute with this for any recipe calling for a 3.5 oz box of instant pudding.
For chocolate, add extra sugar with the cocoa: use 1/2 cup cocoa and 3/4 cup sugar. Add an extra 1/4 cup of milk or so because of the extra dry ingredients.
1/3 cup instant dry milk*
2 cups cold milk*
1/2 cup sugar
1/3 cup Instant Clear Jel
1/4 tsp salt, optional
Combine dry ingredients.
Add 2 cups cold milk and 1-2 t. vanilla; mix well.
*Note: A secret of using instant clear jel is to mix it with the dry ingredients first before adding liquid; it’s less likely to clump. You can just shake it, or use a mixer, blender, stick blender.” from http://preparedness365.blogspot.com/2011/09/clear-jel.html
sold by amazon and by King Arthur’s – Instant clearjel
Thanks for that recipe!
I also found one and will keep both ideas – this one here and the other one, since they come out with different textures and flavours – haven’t tried either yet though:
http://www.foodiewithfamily.com/2013/01/21/homemade-no-cook-instant-pudding-mix-make-ahead-mondays/
Cheers and all enjoy their puddings :)
If your end product is going to be cooked (like adding to a cake recipe) then it doesn’t matter whether you use instant or cooked pudding. However, if you’re using the pudding for a cold application like a pastry cream filling, icing, or vanilla sauce (as is often done in German cooking) then you’d want it to be instant. Thanks for providing the recipe, I use Clearjel for pies and think it’s awesome! I never thought of using it for an instant pudding mix :D
How dare you.
yeah! This is “Cook ‘n Serve, not instant. Ya ninny.
What is clear jel made of.
I was thinking the same thing. Not instant, but still nice to have the recipe for COOKED pudding.
This is great! On a side note, is there anything that can be done with the leftover vanilla beans so they don’t go to waste?
Hi Sharon, Once your batch is done, you could use the vanilla beans to make your own vanilla extract, or put them in a container of sugar to make vanilla sugar.
I put all my scraped vanilla beans into a mason jar with lid and sugar. As you use it replace sugar…. Shake it every other day or so
Can’t wait to see the cake you made!! :)
This sounds so cool!! I’ve made many cakes but I’ve never made a cake that called for a box of instant pudding… Sounds interesting, but I’m definitely looking forward to seeing your version and I plan to try that out as soon as I get the chance!! Thank you for this post!
this is some brilliant yummy treat
new to your space..
excellent posts with stunning cliks
happy following you..:)
do stop by mine sometime
Tasty Appetite
This is awesome! I see recipes that call for pudding mix all the time and sometimes I’d like to just add what I’d call a “sprinkling” of pudding mix, not necessarily a whole packet. And now…I can. THANKS! for this post!!