Recipes > Desserts > Puddings > Cornstarch Puddings > Cornstarch Pudding

Cornstarch Pudding


  • 1/4 cup sugar
  • 5 tablespoon cornstarch, or 1/2 cup flour
  • 1 teaspoon vanilla, or other flavouring
  • 3 cups milk
  • 1 egg


Mix the sugar and cornstarch thoroughly. Add one cup of cold milk and stir until smooth. Heat the remainder of the milk in a double boiler; add the cornstarch mixture slowly, stirring constantly until it begins to thicken. Continue cooking for 20 minutes. Beat the egg well, add the hot pudding slowly, strain, and cool. Serve with milk or cream and sugar. (The egg may be omitted, if desired.) Serves eight.

For chocolate cornstarch pudding, use 1/4 cup of sugar additional and two squares of chocolate. Melt the chocolate carefully, add the sugar, and add to the cornstarch mixture.

For caramel cornstarch pudding, use 1 cup of brown sugar and 1/2 cup of boiling water. Heat the sugar until it becomes a light-brown liquid, add the boiling water, and stir until the sugar is all dissolved. Let it cool; then add to the cornstarch mixture.


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Household Science in Rural Schools (1918).

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