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Craving a cozy little dish of homemade pudding? These old fashioned pudding mixes can be kept in the pantry – just like the boxed mixes – or attach one of the printable tags and recipe cards for easy gifting!
There’s something extra special about making pudding from scratch. It’s the sort of old-fashioned, homestyle dessert people remember forever.
Just one spoonful and it’s like you’re back at your grandma’s table, feeling about 5 years old again. Who doesn’t need a little bit more of that feeling in their life?
I feel like we need to bring back homemade pudding and start building memories around it for the next generation.
Sure, the mixes are cheap and convenient, but they’re also highly processed and just nowhere near as good as the real deal.
Fortunately, you can make your own pudding mixes at home for about the same price (or less!) and they make such a fun homemade Christmas gift idea!
Below, I’ve included 3 flavor variations – with matching printable gift tags and recipe cards – so you can pass these recipes on to your friends and family. Enjoy!
Basic Ingredients for Homemade Pudding
You really just need these ingredients for old-fashioned, cook-type pudding mix that you make on the stovetop:
- Sugar – This can be white sugar or brown sugar; just something for sweetness.
- Cornstarch – This is KEY. As you cook and whisk, the cornstarch will thicken the mixture. Without it, you just have sweet milk.
- Milk – You want something creamy for the base. I like to use whole milk although you can certainly use half and half for a richer, creamier treat.
- Salt – To bring out flavor and balance the sweetness.
- Vanilla extract – I add it to every batch of pudding to give a little extra flavor.
- Butter – For a little extra richness and decadence. Some folks also add egg yolks, but that’s fussy and I’m not.
When you make a dry mix, you’re just adding the dry ingredients, like sugar, cornstarch, salt, and any add-ins, like cocoa powder, chocolate chips, vanilla bean, etc.
For this post, I’m keeping it simple with just three flavors: butterscotch (grandma’s favorite, right?), vanilla, and chocolate.
How to Make Homemade Pudding Mixes
Step 1: Combine the dry ingredients into your half pint jars. I like to layer the sugar, cornstarch, salt, and any other add-ins so you can see the layers.
Step 2: Seal the jar and attach a label so your recipient knows what to add to make a batch.
How to Make Pudding with a Homemade Mix
For the Vanilla and Chocolate Mixes
These two mixes basically follow the same steps, although you’ll want to scrape the vanilla bean flecks into the mixture for the vanilla pudding.
- Add the contents of the jar into a medium saucepan and gradually whisk in cold milk. Warm over medium heat, whisking constantly to avoid clumps.
- Gradually, the mixture will begin to thicken. At this point, remove it from the heat and whisk in any wet ingredients, like extracts or room temperature butter).
- Transfer to your serving dishes and either enjoy warm (an underrated, old-fashioned treat) or chill for cold pudding. To prevent a skin from forming, place a small piece of parchment paper or plastic wrap on top.
For the Butterscotch Pudding Mix
Butterscotch is a little different. We want to start caramelizing the brown sugar to get the richest flavor, and will need to add the milk and butter in a different order.
I’ve included step-by-step photos of the process to make it easier to follow along.
Step 1: Add dry ingredients to a medium saucepan.
Step 2: Heat over medium heat for several minutes until the brown sugar starts to melt and liquefy. No need to melt all the way.
Step 3: Add butter and whisk in quickly. The mixture will bubble and spit, but keep going. It’s okay if it hardens at this stage; it will melt as the pudding cooks.
Step 4: Whisk in 2 cups of whole milk. Heat to boiling over medium heat, whisking often to avoid clumps.
Step 5: Remove from heat once the mixture visibly thickens and there are no more clumps of hardened butterscotch. Whisk in 1 tsp vanilla extract or bourbon. Stir until fully incorporated and smooth.
Step 6: Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.
Get the Free Printable Pudding Mix Tags and Recipe Cards
Want to share jars of homemade pudding mix with your friends and family or stash some in your pantry?
Simply click the button below to view and download the PDF. No email necessary!
Storing Suggestions
These dry mixes are shelf-stable and can be kept in the pantry for months on end. I do recommend using the vanilla one within 2-3 months to make sure the beans are fresh and flavorful.
Notes on the Flavor Variations
Vanilla Pudding Mix
This is an elevated take on a classic! By using real vanilla bean and vanilla extract, it has those pretty little flecks and a rich vanilla flavor.
You do need to add extra butter to make it nice and creamy, but it’s super simple.
Butterscotch Pudding Mix
Butterscotch is really all about using brown sugar for flavor, and it really helps to add in a little butter for that extra flavor.
I especially like adding my Bourbon vanilla extract since you get that bourbon flavor in addition to the vanilla, or you can use just a splash of Bourbon for flavoring instead.
(This recipe is adapted from my butterscotch pudding pie, which is incredible, despite the mediocre photos.)
Chocolate Pudding Mix
Boxed chocolate pudding mix literally pales in comparison to this mixture since we use cocoa powder AND chocolate chips, which melt into the pudding for so much extra flavor and richness.
I prefer to use dark chocolate chips, but semi-sweet will do, too.
More Homemade Recipe Mixes
Want to add more jars of homemade mixes to your pantry? Try making hot chocolate in a jar, this ridiculously delicious hot caramel winter drink, or cranberry muffins in a jar.
They all include tags, so you can give jars to your friends and family as a holiday gift. Enjoy!
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Old Fashioned Pudding Mixes {Chocolate, Vanilla, and Butterscotch}
Ingredients
For the Vanilla Bean Pudding Mix
- ½ cup white sugar
- 3 tbs cornstarch
- 1 pinch kosher salt
- 1 vanilla bean
For the Chocolate Pudding Mix
- 1/2 cup white sugar
- 2 tbs cornstarch
- 1 pinch kosher salt
- 1/3 cup cocoa powder
- 1/3 cup chocolate chips
For the Butterscotch Pudding Mix
- 3/4 cup brown sugar, ideally dark brown sugar, but that's optional
- 3 tbs cornstarch
- 1 tsp kosher salt, use half as much if using a different type of salt
Instructions
- For gifting: Combine the ingredients for each individual recipe in a jar. Both the butterscotch and vanilla bean mixes fit in half pint jars. The chocolate mix needs a pint jar.Close the jar and attach a label. Print off the recipe cards to tuck into your gift basket to help your recipients make the pudding later on.
To Make Vanilla Bean Pudding
- Add dry ingredients to a medium saucepan. Slice the vanilla bean and scrape out the caviar. Add caviar and whole vanilla bean to the pan. Whisk in 2 cups of cold whole milk or half and half. Heat to boiling over medium heat, whisking often to avoid clumps. Remove from heat once the mixture thickens. Whisk in 1 tsp vanilla extract and 3 tbs cubed butter. Stir until fully incorporated and smooth. Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.½ cup white sugar, 3 tbs cornstarch, 1 pinch kosher salt, 1 vanilla bean
To Make Chocolate Pudding
- Add dry ingredients to a medium saucepan. Whisk in 2 cups of cold whole milk or half and half. Heat to boiling over medium heat, whisking often to avoid clumps. Remove from heat once the mixture visibly thickens. Whisk in 1 tsp vanilla extract. Stir until fully incorporated and smooth. Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.1/2 cup white sugar, 2 tbs cornstarch, 1 pinch kosher salt, 1/3 cup cocoa powder, 1/3 cup chocolate chips
To Make Butterscotch Pudding
- Add dry ingredients to a medium saucepan. Heat over medium heat for several minutes until the brown sugar starts to melt and liquefy. No need to melt all the way. Add 3 tbs cold cubed butter and whisk in quickly. The mixture will bubble and spit, but keep going. It’s okay if it hardens at this stage; it will melt as the pudding cooks. Whisk in 2 cups of whole milk or half and half (using room temperature will reduce the spitting and bubbling). Heat to boiling over medium heat, whisking often to avoid clumps. Remove from heat once the mixture visibly thickens. Whisk in 1 tsp vanilla extract or bourbon. Stir until fully incorporated and smooth. Transfer pudding mixture into 4-5 ramekins or bowls, and refrigerate or serve warm.3/4 cup brown sugar, 3 tbs cornstarch, 1 tsp kosher salt
Notes
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