December 1, 2011 - 11:49am
convert to non mix =cake mix + instant pudding
Looking at some recipes for home, trying to convert to non-mix type I noticed a lot have a cake mix + instant pudding. Thinking about home made pudding... I am not sure what the quality in 'instant pudding' is adding to the mix for the desired effect?
If I use my own recipe for cake, what would I need to add to get the same outcome as adding a package of 'instant pudding' ?
Share
Ingredients
- 2 cups milk
- 1/2 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Directions- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
I would play around with this and if your recipe calls for water perhaps substitute milk instead but I wouldn't add additional liquid.Also, look on a package of instant pudding and maybe substitute "good" ingredients instead.Best of luck,Anna