This isn’t your everyday boxed pudding mix. Rich, smooth, homemade red velvet pudding is a new twist on traditional dessert.
Homemade Red Velvet Pudding Recipe
My dad loves all desserts, but there are a few special kinds that he absolutely loves. For instance, chocolate covered cherries. I made him a box of these little treats for Christmas, and he has already eaten quite a few. But when it comes to what dessert is his favorite, let me just tell you this: The night before we started our paleo eating? He chose to finish off the last little bit of this red velvet pudding instead of eating a chocolate covered cherry. With my help, of course:)
So we have a winner! Rich, smooth, and addicting homemade red velvet pudding.
Making pudding from scratch is not as hard as it seems. I mean, for how many different flavors of boxed pudding there are, you’d think it was impossible! But no, this recipe is far from impossible. And it’s made with ingredients that you probably have sitting in your pantry right now. So why shouldn’t you make it? It’s enough to have a nice serving while it’s warm and then hide it in the fridge before anyone knows it’s there.
Homemade Pudding Mix
This recipe is split into two parts. For the first part, all you have to do is combine some corn starch, flour, sugar and salt to make the basic homemade pudding mix. You won’t need all of this pudding mix for your pudding, so store it in an air tight container or Ziploc baggie and save it for another time. Don’t worry…we’ll have more recipes using this basic mix in the very near future. All you need for today’s recipe is 3/4 cup.
How to Make Homemade Pudding
The next part is equally as easy, it just takes a little more time. I’ll go through it step by step so you understand how to do it right:
– Put 2 1/2 cups of milk in a pan, and turn the heat on the stove to low. Allow the milk to get hot. Not boiling or burning, but steaming and hot. And also, it’s best if you use whole milk for this recipe. I’m sure it will still work if you use 2% or fat free, but you won’t get as creamy of a texture.
-While the milk is heating, take another bowl and mix together the other half cup of milk with the eggs, cocoa powder, pudding mix, and sugar. This mixture will be liquidy. Don’t forget to watch your milk that is on the stove. Stir it with a whisk occasionally and make sure it doesn’t burn!
-Keep stirring, and when the butter is melted, turn heat up just a bit to medium-low or medium. You’ll want to keep a close eye on this now, because it could burn easily. Stir it constantly!
-Before you know it, the pudding will start to thicken. I stirred mine for about 8 minutes before it was as thick as I wanted it. When the pudding is at a thick consistency, turn off the heat and remove the pan from the burner. It will thicken a bit more as it sits. Once completely cool, store in a container in the fridge.
You can eat this warm, you can eat it cold. I tend to like it when has sat for a while and is nice and cold, but my dad eats it at any point, hot or cold. This pudding is something I’ll be making often, and would be a perfect treat for Valentine’s day coming up!
Homemade Red Velvet Pudding
Basic Pudding Mix:
- 1/2 cup cornstarch
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
Red Velvet Pudding:
- 3 cups whole milk
- 3/4 cup Basic Pudding Mix (recipe above)
- 5 tablespoons cocoa powder
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoon butter
- 2 teaspoons vanilla extract
- 3 teaspoons LorAnn red velvet bakery emulsion
- For the Basic Pudding Mix, combine the corn starch, flour, sugar and salt. Mix well and store in an air tight container. Set aside.
- Pour 2 1/2 cups of milk in a medium saucepan. Turn the heat on the stove to low. Allow the milk to get steaming and hot, but not boiling.
- While the milk is heating, take another bowl and mix together the other half cup of milk with the pudding mix, cocoa powder, sugar and eggs.
- Once the milk is hot, add the cocoa mixture to the hot milk and stir. Then add in the butter, vanilla, and red velvet flavoring.
- Turn the heat up just a bit to medium or medium-low. Stir constantly because the mixture could easily burn.
- Cook and stir until the pudding mixture starts to thicken, about 8 minutes, depending on the thickness you'd like. When the pudding is at a thick consistency, turn off the heat and remove the pan from the burner. It will thicken a bit more as it sits. Cool the pudding completely and store in the refrigerator.
- Serve warm or cold.
Basic Pudding Mix recipe taken from Amish Cooking.