I so love your humor! Haha! Your recipes are very duplicable and you are like my Auntie/ best-friend/ cooking and baking mentor I never had! Thumbs up if you're watching this in 2017! ^^
@partyrocker108 - Dark chocolate has the most antioxidants but you can use milk chocolate or don't add any at all. I add the dark chocolate to increase the health benefits, plus it give a richer chocolate taste.
I have not used anything else but here is my best guess: You could try flour or quick-cooking tapioca. With flour, you would need twice as much (6 Tbsp.) and you would have to cook it longer to eliminate the floury taste but the pudding will not have the same glossy shine that cornstarch produces. With tapioca, you would need a little more (about 4 Tbsp.) but it likely won't firm up until it's chilled.
I've missed you, I use to watch your talk show, and now I'm enjoying cooking all your healthy recipes. Thank so much for the great food, and your great Seance of humor. Love your jokes.
I will definitely have to make this soon! I just discovered the "Jenny Can Cook" videos during these crazy Corona virus times and very glad that I did. 🤗
Okay, so I'm really late to the Jenny Jones cooking party but I sure am enjoying your recipe presentations. It's just so nice and 'real' as though I was cooking along side my sister or Mom ❤️ thank you for that!
Thank you Jenny. Tonight I made vanilla pudding, and it was delicious. I’ve made your chocolate pudding many times and I always tell people about it and you. For some reason this brings back childhood memories or tastes. Doesn’t get much better. Thanks again.
It's funny when I think back to mom's cooking, cornstarch pudding was the way she always made it, no chemicals or artificial anything! I make it now and it tastes better than any box mix ever could. Thanks for posting this Jenny! Lots of great memories for me. :)
@uaredbest1212 - This recipe doesn't use flour. It's made with cornstarch (which is gluten free) so if you can't use that, you could probably try instant tapioca, but you have to first soak the tapioca in the milk for 5 minutes. Good luck!
@gen1234x - I've never used Splenda but did a little research and it looks like you can use it but it should be the granulated one. Here's what it says on their website: "Use SPLENDA® No Calorie Sweetener, Granulated just like sugar - it measures cup for cup when used in cooking, baking, and beverages." I hope that helps.
I am a fan and hope you tube runs Jenny videos forever. I love her quirkiness and watch sometimes just for entertainment. Love that her recipes are nutritious and quick to make.
I absolutely love all your recipes and the humor..but most of all, you show how easy and quick they are to make. I have made your bread, spaghetti sauce, meatballs and will be making this chocolate pudding ( I have always made homemade vanilla) and will be making the cinnamon buns. So many wonderful recipes, thank you.
@HamenChips109 - Once it's finished cooking and still in the pot, it should have the consistency of a thick sauce - you can see that I pour it into the cups. Once it's cooled, it will be solid enough that if you tip the cup, it won't spill out. When you eat it, it will be soft and creamy but it will stay on your spoon. I hope that helps.
Thanks so much Jenny, I love everything you make. I made your chocolate pudding many times and it sure is delicious. Plus I love your sense of humour. Watching all the way from South Africa, Cape Town. 🌹
@freeangeldust - I've never tried it with brown sugar because I think it would weight the pudding down. Also, they say that nutritionally, there is no difference between white and brown sugar - they are both sugar.
@affrinayasmin - I have never used caster sugar but since it is just finely ground sugar that dissolves more quickly, I believe it would work. I wish I could say for sure but that's the best answer I can give. I hope you'll report back if you try it.
I was a child of the 1950's . . . My mum used to make everything from scratch - never bought boxed mixes. She made the best Butterscotch pudding ~ Hope you continue to post recipe's ~ TC
I just made this this afternoon and instead of 1% milk I used Silk Almond Milk because I'm allergic to Cows. It took it a long time to come to a boil for some reason, but once it finally did, it started to thicken nicely. It does stick to the bottom of the pan if you don't keep continuously stirring though. I had some warm and some cold and it's the best pudding I've ever had.
I love you Miss Jenny! Been watching you since 'the old days' on your talk shows. I love to cook and your recipes always turn out perfect! God bless you dearest
My mother used to make this when I was a kid many light years ago and she would add banana's that were ready to eat... She also used to make delicious marble cake from scratch ! This recipe looks very delicious !
Nice Video clip! Sorry for chiming in, I am interested in your opinion. Have you heard about - Millawdon Dessert Allowed Trick (do a google search)? It is a good exclusive guide for discover low fat desserts recipes that that burn belly fat without the hard work. Ive heard some amazing things about it and my buddy got astronomical results with it.
Kudos for the Video! Apologies for the intrusion, I would love your initial thoughts. Have you ever tried - Millawdon Dessert Allowed Trick (probably on Google)? It is a great exclusive guide for discover low fat desserts recipes that that burn belly fat without the normal expense. Ive heard some amazing things about it and my cooworker got astronomical results with it.
Oh, my! I just made this! I used some monk fruit sugar and added some Green & Black 85% choc chunk in there! Oh so delish!! No more store-bought pudding for me!
Dear Jenny, I love your recipes. I made the chocolate pudding but it turned out a gelatinous blob and I just couldn't eat it. I am wondering if this is because I used arrowroot powder instead of corn starch. Thank you.
I have been making scratch pudding for years....it is so good and easy. Not to mention you know what's in it.🌝🌝😊💖 ps I love what you do, you are straight forward, no nonsense, good ol basic honest to goodness!!!!!
@YouAreMyEnemyBwahaha - I have never tried corn flour but I don't think it would work. Cornstarch is a fine powder that cooks up opaque and translucent and if you use a lot, will make a liquid very firm. Corn flour is more of a grain and I don't think it would get thick enough, plus I don't think you'd get the smooth texture of my recipe. It could also alter the taste, but if you try it, please report back.
Hi! Mrs Jenny Jones big fan of the show and how wonderful I can still continue to be ur fan on youtube watching cooking recipes. Thanks for the video love chocolate pudding
Hi Jenny just found your cooking videos recently and love them especially the polish ones. I do have a question what do you like as sugar substitutes for like this recipient? Being diabetic I try to keep sugars and any carbs down.thank you.
Till date my go to healthy sweet, when I have to have that chocolatey or sweet stuff. Days when fruit doesn't cut it. I reduced the sugar by half to keep it healthier, while making sure its still tasty enough to be called sweet.
LMAO (ending part).......ya gotta love this lady..........lots of humor..........I'm really getting involved in Jen's baking now......HAPPY 2020, Jenny !
