Last week I got a weird idea for peanut butter pudding; the process was a lot more complicated than I thought it was going to be. I tried several Internet recipes and none of them were exactly what I was looking for. Picky-picky husband was my Guinea pig taste tester and the first spoon full of each new recipe elicited those serious "brow furrows" that make all cooks cringe.
I didn't let that slow me down in my quest for a great "kid pudding". My next move was to start combining and tweaking recipes... the richness from this one ...the consistency from that one ... the sweet-factor from another one. The final result brought a "pudding face smile" to old Picky-picky AND the grand kids. This one IS a keeper!!!
I didn't let that slow me down in my quest for a great "kid pudding". My next move was to start combining and tweaking recipes... the richness from this one ...the consistency from that one ... the sweet-factor from another one. The final result brought a "pudding face smile" to old Picky-picky AND the grand kids. This one IS a keeper!!!
I layered this recipe with sliced bananas and Hershey chocolate syrup, but next time I think I'll try layering it with crushed chocolate wafers ... Yummm!!!
This pudding is rich, creamy, peanut butter-y and oh so easy to make!!
2/3 cup dark brown sugar (light brown is OK, but dark brown is better)
2 level tablespoons of corn starch
1/8 teaspoon salt
1¾ cups whole milk (I've used 2% in a pinch)
1/2 cup heavy whipping cream
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
In a saucepan that has a heavy bottom, whisk together the brown sugar, corn starch and salt. This step helps the cornstarch from clumping-lumping when you add the liquid.
After the sugar, cornstarch and salt are whisked together, slowly add the milk and cream. Stir to make sure everything is mixed well.
Bring to a boil, over medium high heat, stirring constantly. When this mixture gets nice and thick, add the peanut butter and whisk until it is totally melted and pudding just starts to boil again, (takes about 30 more seconds). Remove from heat and add vanilla extract, mix well.
Pour into a pretty serving dish (or individual dishes) and lay plastic wrap directly on top of the hot pudding (make sure the plastic is actually touching the pudding) so a "skin" doesn't form on the pudding as it cools. Chill for 2-3 hours or overnight.
What a great recipe for ANY kids birthday party!!
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