This recipe is one from my own childhood. My mum used to make me these after school before the summer holidays to cool down after walking home. I never liked chocolate as a kid so vanilla pudding was always my choice of dessert. Now I am older my mum still whips up a cottees instant vanilla pudding around christmas so I stole a packet from her pantry to try myself. As I am a terrible cook, this recipe is great as it does not require the use of flames or knives to make. It is super simple and takes about 10 minutes of prep time. Serves 5-6
IDDSI Testing
The instant pudding passes the spoon tilt test (recorded above) as it drops off the spoon easily when tilted and holds shape. The longer the pudding is refrigerated, the more it will set, however it was still found to drop off the spoon when flicked the following day (hence is still considered level 4). Level 4 consistency was further confirmed when tested using the fork drip test, as the pudding held shape on the fork and did not spill between prongs.
Ingredients
- 700ml of chilled full cream milk
- 1 packet of Cottee's instant pudding
Method
- Sprinkle contents of Cottee's pudding mix over 700ml of cold full cream milk in a bowl
- Beat with an electric mixer for 1 minute
- Pour into 6 x 250ml capacity serving dishes (or champagne glasses if you feel fancy) **This is important. the larger the serving dish the longer it will take to set
- refrigerate for 30 minutes
- Ready to eat
- Optional - you can make it look pretty by adding something on top like a flower if you want to take it to a party