5 Instant (No-Cook) Puddings from ONE Master Mix


Use Fruit Powders or Flavored Extracts to Make Many Variations


Homemade pudding recipes leave much to be desired as far as I am concerned when it comes to convenience.  Because the flour and cornstarch puddings I found online had to be cooked, it was difficult to incorporate them into my other recipes for cakes, pie fillings, etc. Additionally, in the summertime heat I prefer using my stove as little as possible!

Then I found a recipe for pudding on the back of a bag of instant Clear Jel and while it was not the best pudding I had ever eaten, it was a start. From there I played around until I came up with a basic recipe that I enjoyed. All the recipes below are based from the vanilla pudding dry mix. However, if you use a lot of any flavor, you can make a bulk batch of dry mix for that flavor too. I have my chocolate mix in a bulk batch for those instances when I need a chocolate fix.

Pudding-Cornaby'sI use the brand Cornaby’s Instant Ultra Gel. Cornaby’s Ultra Gel is a gluten-free, Non-GMO modified cornstarch that can be added directly to any liquid—hot or cold—for instant thickening. Ultra Gel can be used in baked applications to keep breads and cookies soft, or to add body to low calorie sauces and salad dressings. Products made with Ultra Gel can be refrigerated, canned or frozen without weeping, thinning, or breaking down. Since Ultra Gel whisks in without clumping and adds no flavor of its own, it is perfect for my culinary creations.

Product Note: If you use another brand of Instant ClearJel, check the ratio of cornstarch to your brand. Cornaby’s is a 1:2 ratio. If your brand is a 1 to 1 ratio (meaning 1 teaspoon cornstarch is equal to 1 teaspoon ClearJel), then the amounts below will need to be cut in half for the ClearJel measurements, i.e. only 1 cup instead of 2 cups.

Please note: There are two types of Clear Jel available, “instant” and “regular”. “Instant” does not require heat to thicken. The product will thicken once liquid is added. “Regular”, on the other hand, must be heated. This is the type to use in products to be canned.

You do need to make sure your Clear Jel is “instant”. The regular Clear Jel you may use for canning pie fillings will not work for this application. A one pound bag will net you about 7 cups for your use. If you use another brand of Clear Jel just be sure the ratio is the same. My brand uses a ratio of 2 tablespoons of Clear Gel to 1 tablespoon of cornstarch.

To add the pudding mix as a baking or cooking ingredient, simply measure out a batch of the master mix and add in the flavorings indicated for the pudding mix you desire. For instance, if you choose to add the lemon pudding to a cake mix, just add 2-1/4 cups of the master mix, the lemon flavoring, and the vanilla extract.


Vanilla Pudding (Main Dry Mix)

Yield: 4 batches equivalent to 4 (5.1 ounce) boxes of instant pudding mix

Ingredients
4 cups instant nonfat dry milk powder
3 cups granulated sugar
2 cups Ultra Gel (Instant Clear Jel)
2 teaspoons salt

Directions

  1. Add the milk powder, granulated sugar, instant clear jel, and salt to the bowl of a food processor or blender.
  2. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered.
  3. Let the contents settle about 5 minutes before transferring to airtight containers with tight fitting lids, otherwise you will have pudding dust all over your kitchen. Use a spoon to transfer the mix to prevent powder from dispersing into the air.

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Equivalents: 2-1/4 cups Vanilla Pudding Dry Mix = 1 (5.1 ounce) box of instant pudding mix

To Make Vanilla Pudding

Yield: 4 servings

Ingredients
2-1/4 cups Vanilla Pudding Dry Mix
1/2 teaspoon vanilla
2 cups cold water

Directions

  1. Empty pudding mix into a large bowl. Pour cold water into mixing bowl. Add vanilla extract.
  2. Using a whisk, mixer or an immersion blender, thoroughly blend all ingredients.
  3. Chill in refrigerator for at least ½ hour to an hour. Before serving stir well to make sure everything is blended.

Optional: If you prefer that yellow shine of the boxed pudding mix, you can add 3 drops yellow food coloring to achieve the same look.

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Fudgy Chocolate Pudding

Yield: 4 servings

This stuff is awesome!

Ingredients
2-1/4 cups Vanilla Pudding Dry Mix
1/2 cup cocoa powder
1/2 teaspoon vanilla
2 cups cold water

Directions

  1. Pudding-Chocolate2Measure pudding mix into a large bowl. Add in cocoa powder and mix together thoroughly, making sure to break up any clumps from the cocoa powder.
  2. Pour cold water into mixing bowl. Add vanilla extract.
  3. Using a whisk, mixer or an immersion blender, thoroughly blend all ingredients.
  4. Chill in refrigerator for at least 1/2 hour to an hour. Before serving stir well to make sure everything is blended.

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Lemon Pudding

Yield: 4 servings

Use your dried lemon powder or other citrus powders to achieve a wonderful tangy pudding taste!

Ingredients
2-1/4 cups Vanilla Pudding Dry Mix
2 teaspoons lemon peel powder or *1 teaspoon lemon extract
1/2 teaspoon vanilla
2 cups cold water

Directions

  1. Pudding-LemonMeasure pudding mix into a large bowl. Add in lemon peel powder and mix together thoroughly.
  2. Pour cold water into mixing bowl. Add vanilla extract. (*If using lemon extract, you would add this now.)
  3. Using a whisk, mixer or an immersion blender, thoroughly blend all ingredients.
  4. Chill in refrigerator for at least 1/2 hour to an hour. Before serving stir well to make sure everything is blended.

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Banana Pudding

Yield: 4 servings

Use your fruit powders in this recipe to create your own unique flavors! Try peach, strawberry, or even pumpkin powder with a bit of pumpkin pie spice blend to create delicious desserts your family will love!

Ingredients
2-1/4 cups Vanilla Pudding Dry Mix
2 tablespoons banana powder or *2 teaspoons banana extract/flavoring oil
1/2 teaspoon vanilla
2 cups cold water

Directions

  1. Pudding-BananaMeasure pudding mix into a large bowl. Add in banana powder and mix together thoroughly.
  2. Pour cold water into mixing bowl. Add vanilla extract. (*If using banana extract/flavoring oil, you would add this now.)
  3. Using a whisk, mixer or an immersion blender, thoroughly blend all ingredients.
  4. Chill in refrigerator for at least 1/2 hour to an hour. Before serving stir well to make sure everything is blended.

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Note: Add a little nutmeg to the top when serving for a wonderful treat!

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Butterscotch Pudding

Yield: 4 servings

Ingredients
2-1/4 cups Vanilla Pudding Dry Mix
1/2 cup dark brown sugar
1 teaspoon vanilla
2 cups cold water

Directions

  1. Measure pudding mix into a large bowl. Add in brown sugar and mix together thoroughly, making sure to break up any clumps from the brown sugar.
  2. Pour cold water into mixing bowl. Add vanilla extract.
  3. Using a whisk, mixer or an immersion blender, thoroughly blend all ingredients.
  4. Chill in refrigerator for at least 1/2 hour to an hour. Before serving stir well to make sure everything is blended.

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Note: For an old-fashioned treat, use molasses instead of brown sugar. Molasses pudding is great for anemia!


©2016, 2017 21st Century Simple Living www.21stcenturysimpleliving.com

6 thoughts on “5 Instant (No-Cook) Puddings from ONE Master Mix

  1. Jennie says:

    Thanks! I have store-bought sugarfree, but want to try this with Splenda as my hubby is type 2. Has anyone tried this? Any adjustments to make to recipe?

    1. Admin says:

      Jennie, Most people do a 1:1 ratio with Splenda. However, I find Splenda sweeter than white sugar. It is up to your personal tastes 🙂

  2. Jan Lea says:

    What is the difference in using Arrowroot and Ultra Gel? Arrowroot was used in sauce thickenings and Ultra Gel on the pudding recipes. Both say they are substitutes for cornstarch.

    I plan on mixing up the dry mixes for the sauces and the pudding mixes.

    1. Admin says:

      Arrowroot is actually one of my favorite thickeners Jan. However, when combined with dairy products it gets a slimy texture to it that is unappealing. In addition, arrowroot will not work for the puddings because they are no-cook and arrowroot does need some heat to thicken.

  3. Pam says:

    This is great! Thanks!

    1. Admin says:

      lol…Thank you for you support this week Pam. It has been much appreciated.

Comments are closed.