Memaw's Pet® Milk Pudding
Ingredients35 m servings 280 cals
- Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes.
- When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined.
- Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.
- Cook's Notes:
- You can substitute 3 cups regular milk for the evaporated milk if you'd like to deviate and make regular plain pudding.
- I reuse the empty Pet Milk can to fill with water as my measuring cup, but it's a little less than a cup of water if you forget and throw the can away (like my mom always did). I eyeball it and don't quite fill to the rim with the water. This ingredient isn't life or death if it isn't spot-on.
- My grandmother says to wait until it's firm and cooked well to add 1/4 to 1/2 cup butter, but I usually grow impatient. It cooks in about 15 to 20 minutes. it will thicken to a texture closely resembling oatmeal. But it's oh so much better than oatmeal.
Per Serving: 280 calories; 13.1 g fat; 34.6 g carbohydrates; 6.8 g protein; 105 mg cholesterol; 248 mg sodium. Full nutrition
ReviewsRead all reviews 9
This is delicious! Warm and smooth-yum! And, yes, the memories associated with the taste and smell make it even better. Mine are also of my Grandma and my Mom standing in the kitchen, conversin...
I thought this was pretty good. Don't make this expecting a taste or texture of instant pudding. This is homemade and it is the way it is supposed to be. I made this for an Allrecipes challenge ...
Hands down, the BEST vanilla pudding I've ever eaten! Thank you for sharing this recipe.
Yum! Made it this way for me and butterscotch for my husband. Switched white sugar for brown sugar. Both were delicious!
This is exactly like how my grandma made it and it brought me back to my childhood. I used butter instead of margarine and I doubled the vanilla for a richer taste.
So good that I had to make it twice in the 1st night. I took it off the stove and stepped away for a minute and none was left for me, so I kindly made a whole batch for me, myself, & I (shout o...
OK...now add some bananas and some vanilla wafers, and you have banana pudding. I make this all the time (except I use cornstarch instead of flour and it's not the exact recipe that I use, but ...