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Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About
Either you like pudding or you don’t. If you do, you will probably be pleased to have on hand these remarkably inexpensive powders that, in addition to their superior natural flavors, have none of the chemical stabilizers found in packaged mixes. Our recipes for the finished puddings give you a rather soft, creamy consistency. If you prefer a stiffer pudding, reduce the liquid.