Homemade No-Cook Instant Pudding Mix: Your Pantry Staple for Quick Desserts
Life can throw unexpected curveballs, transforming a vibrant household into a sanctuary of sniffles and coughs. Recently, our home was a prime example, navigating a two-week battle with the flu. Amidst the chaos, only my incredibly germ-conscious husband remained untouched. While I consider myself quite diligent with sanitizers, his level of vigilance is unparalleled; he moves with the caution of a man on a high-stakes mission, flinching at every cough, yet bravely running errands, preparing meals for his “furniture jockey” family, and delivering encouraging, albeit distant, pep talks. He truly faced his fears, sitting with his “tuberculoid” family, eyes wide with a mixture of love and mild terror.
During these challenging times, household rules tend to relax. Television became an all-you-can-watch buffet, ranging from children’s cartoons like Phineas and Ferb and Little Bill, to teen favorites like Full Metal Alchemist, and even our shared nerd-flag-waving choices like Monk, Nova, and Star Trek. When it came to food, the priority shifted to ease and comfort. I distinctly remember the moment when allowing my eleven-year-old to prepare a box of instant chocolate pudding for lunch felt like a perfectly sound decision. Anything that kept me nestled in my chair with a blanket became the ultimate win. However, our small emergency stash of boxed instant pudding quickly vanished. We usually prefer the richer flavor and (questionable, but comforting) nutritive value of homemade, cooked pudding. I like to believe that making it from scratch somehow negates any guilt I might feel about serving pudding as a main meal. Am I right, fellow parents?
The instant pudding crisis was real. With the last box gone, and my husband having just returned from a tissue-procuring expedition, retreating to his germ-free home-office fortress, I faced a dilemma. The kids were hungry and wanted more pudding, and I desperately craved my blanket and chair. So, I did what any resourceful, slightly delirious parent would do: I rose to the occasion and created my own homemade instant pudding mix. The first attempt, I’ll admit, wasn’t a resounding success. My highly discerning (and thankfully, non-flu-ridden) children reported a “funny aftertaste.” Being completely anosmic from the flu, I had to trust their judgment. The second iteration, however, was a triumph! In fact, even my one child, who traditionally dislikes pudding (a mystery I’ve yet to unravel), not only liked it but ate his entire serving and then some of someone else’s. That’s when I knew I had struck gold.
The Secret Ingredient: Instant Clear Jel
My kitchen innovation led to two delightful flavors: classic chocolate and creamy vanilla. The vanilla quickly became the family favorite, though one holdout championed the chocolate – and, perhaps predictably, my germaphobe husband, affectionately nicknamed “Howard Hughes,” also preferred the chocolate. The question on everyone’s mind is always, “How did you achieve that perfect pudding texture without any cooking?” The answer lies in a remarkable ingredient: Instant Clear Jel.
If you haven’t encountered Instant Clear Jel before, you’re in for a treat. This modified corn starch is truly fascinating. Unlike traditional cornstarch, it doesn’t require heat to thicken liquids, making it ideal for cold applications. It’s also naturally gluten-free, a significant bonus for those with dietary restrictions. You’ll often find it recommended for thickening fresh berry pies or fruit glazes, creating that luscious, shiny finish. Imagine a fresh strawberry pie with a perfectly set, vibrant filling – that’s the magic of Clear Jel at work! Beyond desserts, it can also be used in gravies, sauces, and stews, providing a smooth, stable thickness. The key to success when using it in cold recipes, like this instant pudding or a refreshing drink, is to thoroughly whisk it with other dry ingredients, such as sugar, before introducing any liquid. This crucial step prevents clumping, ensuring a silky-smooth final product. Should you find yourself with a few stubborn lumps, fear not! A quick whirl in a blender or a few pulses with an immersion blender will easily resolve the issue, leaving you with a perfectly hydrated, wonderfully smooth, soft-gelled dessert.
It’s important to note that homemade instant pudding made with Instant Clear Jel will have a subtly different texture compared to its boxed, store-bought counterparts. It tends to be lighter, almost fluffy, with a mousse-like consistency that is incredibly delightful. Aesthetically, the vanilla pudding will be a pure milk-white, and the chocolate might appear slightly speckled due to the absence of artificial food coloring. If you prefer a more familiar, vibrant look, you can certainly add a tiny drop of yellow food dye to the vanilla or a hint of brown to the chocolate. However, we’ve found that the natural appearance is part of its charm and wholesome appeal.
Beyond Convenience: A Gift for Those with Food Sensitivities
Aside from the sheer joy of avoiding a cold, tissue-stuffed trip to the grocery store, I am incredibly enthusiastic about this no-cook instant pudding mix for another deeply personal reason. My nieces and nephew navigate a world of significant food sensitivities, including gluten intolerance. My sister, Jessamine, has spent years meticulously preparing every meal and snack from scratch to ensure her children avoid ingredients that could make them ill. While this dedication is admirable and usually manageable, there are times when she’s not feeling her best, or her oven decides to rebel (both of which were true this past week!). During such moments, having convenient, safe, and delicious options on hand is an absolute godsend. I can barely contain my excitement at the thought of presenting her with a large quart jar of this mix, complete with clear preparation instructions, the next time we meet. This pudding is inherently gluten-free, thanks to the modified corn starch, and its versatility extends even further. It can be effortlessly prepared with various alternative milks – coconut, soy, almond, or rice milk – transforming it into a wonderfully creamy, dairy-free, and vegan dessert. Picturing my nieces and nephew happily enjoying a bowl of homemade instant pudding brings a warmth to my heart. Sometimes, it truly is the little things that make the biggest difference, offering a simple joy where dietary limitations often create barriers.
Now, if you’ll excuse me, I believe I hear my husband contemplating something about the Spruce Goose. The flu may be on its way out, but the comfort food cravings and family antics certainly remain!
Homemade No-Cook Instant Pudding Mix | Make Ahead Mondays
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Rebecca Lindamood
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Easy to put together and just as easy to turn into pudding, this dry Homemade Instant No-Cook Pudding Mix is a pantry friendly staple that stores for up to a year at room temperature. This mix is a wonderful homemade alternative to its storebought counterpart, is gluten-free and can be prepared to be dairy-free and vegan with coconut, almond, soy, or rice milk.
Ingredients
For Vanilla Instant Pudding Mix:
- 2 cups granulated sugar
- 2 cups instant clear jel
- 1/2 teaspoon salt
For Chocolate Instant Pudding Mix:
- 2 cups granulated sugar
- 2 cups instant clear jel
- 2 cups dutch process cocoa powder
- 1/2 teaspoon salt
To Prepare Pudding:
- 2 cups of milk Whole, 2%, 1% or Fat-free Cow’s milk, Goat milk, Coconut, Soy, Almond or Rice milk.
- 3/4 cup pudding mix
- 2 tablespoons pure vanilla extract for the vanilla, or 2 teaspoons pure vanilla extract for the chocolate.
Instructions
To Make Vanilla Instant Pudding Mix:
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Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
To Make Chocolate Instant Pudding Mix:
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Add the granulated sugar, instant clear jel and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before removing the lid and adding the dutch process cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
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Store the mix in the airtight containers in a cool, dark place for up to a year. A cabinet or basement shelf should work well.
To Make Pudding from Either Mix:
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Pour 2 cups of cold milk into a mixing bowl and add the appropriate amount of vanilla extract. Sprinkle 3/4 of a cup of mix over the top and whisk in thoroughly until thickened. If you are having trouble with clumping, you can either pour the contents into a blender and blend on medium until smooth or use a stick blender to break up the lumps and smooth the mixture. It will be soft set immediately, but improves in flavour and texture if it is allowed to rest (with a piece of plastic wrap directly on the surface) for at least 30 minutes.
Notes
Nutrition
Carbohydrates: 78g
Protein: 4g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 221mg
Potassium: 275mg
Fiber: 4g
Sugar: 69g
Vitamin A: 65IU
Calcium: 64mg
Iron: 2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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