Baking Basics: How to make homemade pudding

Homemade Chocolate Pudding ~ Keeping a favorite childhood dessert simple and easy.

Homemade Chocolate Pudding

Homemade Chocolate Pudding

Homemade chocolate pudding is filed in my recipe box under the category Sunday desserts. Simple, easy, uncomplicated—everything I want my Sunday to be before I start the work week and that includes my dessert.

Simple in technique, rich in flavor and smooth in texture you will be licking your spoon clean. Pudding is the basis for a few desserts you will see featured this week, so I figured I might as well make it a Baking Basics feature. Especially since homemade pudding is so easily adaptable you can make it into just about any flavor you want once you have the base recipe mastered.

For now, this is a short and sweet post that is fitting for an uncomplicated dessert. And for those wondering, yes, this is ten times better than the box stuff and not that much longer or harder to make. Homemade pudding takes about 15 minutes make.

A few notes:

  • Pudding is highly adaptable, so change out the chocolate portion to your flavor preference, i.e. peanut butter, Nutella, salted caramel, butterscotch, any fruit flavors by adding fruit puree, etc. Keep in mind you may have to adjust to the amount slightly for flavor and consistency.
  • Don’t skimp the sieve portion. No matter how much you whisk a few cornstarch pellets well form and leave a lumpy texture if left unstrained.
  • To store place plastic wrap directly on the surface to prevent a skin from forming-that is unless you like it, in which case just cover at the container’s edge and refrigerate.

Homemade Chocolate Pudding

Makes approximately 5-6 cups


  • 1/3 cup cornstarch
  • ½ cup granulated sugar
  • Pinch of salt
  • 3 cups cold whole milk
  • 3/4 cups dark chocolate, chopped
  • 1 tablespoon vanilla extract


1. Combine cirnstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate or preferred flavor and stir to combine. Add vanilla and stir to combine.

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  1. says

    So darling. You must get tired of reading my same comment. However everything you make is darling and always brings a smile to my lips! Thank you love!


  2. says

    OMG! I just love chocolate pudding! But I only like the homemade kind. It kind of reminds me of chocolate pastry cream (which I only like warm). Your presentation is beautiful!

    This is something easy that everyone could make. Even with their kids to pack into their lunches. Thanks for sharing.


  3. says

    these look so festive!! wow, great for a fantastic celebratory dinner. (also I don’t have any kids yet, so I would make them for myself).


  4. says

    I don’t think I’ve ever had homemade pudding before. I can’t wait to try this out!!

    I’m not sure if someone already asked this, if this is a repeat question I’m sorry, but can you substitute skim milk for the whole milk?


  5. says

    Great tip… I love this kind of “back to basics” post. Strangely enough, pudding isn’t something I make often, and I was never really sure how to make homemade pudding (instead of the instant junk). Bookmarking this post!


  6. Justin Long says

    I’m just curious which stage you sieve the mixture at, before or after cooking? Thanks


    • Justin Long replied: — March 19th, 2013 @ 10:11 pm

      Never mind I just answered my own question


      • Erin replied: — March 25th, 2013 @ 8:53 pm

        Justin… when to sieve?

  7. Erin says

    I see that Justin asked about the sieving, and I too am perplexed. I see the photo of the sieve, but no mention in the instructions…


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