There is nothing that satisfies like a classic comfort food. Serving up a decadent dish from your childhood or eras past, is an instant dose of delicious nostalgia and today I’m bringing back a dish you may have written off: pudding.

This throwback is a crowd pleaser for all ages and after one bite and you’ll remember why you begged your mom to make it for you all those years.

Here are eight fabulous pudding recipes- some savory, some sweet- to ignite your pudding prowess.

Sweet Puddings:

1. Pomegranate-Rose Milk Pudding by Aliyaleekong:


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Serves 4 to 6

  • 3 pomegranates, juiced, or 3/4 cup unsweetened pomegranate juice*
  • ½ cup rice flour
  • 4 cups milk
  • ½ cup + 2 tbsps sugar
  • ½ tsp vanilla extract
  • 1 ½ tbsps rosewater
  • ½ tsp salt
  • 1 tbsp pomegranate molasses (optional)



  1. Place a medium-sized bowl over a pot of simmering water (not touching the water and at a medium heat) or use a double-boiler for this recipe.
  2. In a small bowl, add the rice flour to the pomegranate juice in increments, whisking until thoroughly combined. You don’t want any lumps.
  3. Heat the milk in the top of the double boiler. You should see bubbles around the edges, but the milk shouldn’t be boiling. Add pomegranate juice with rice flour, sugar, vanilla extract, rosewater, salt, and pomegranate molasses if using. Cook for 15 to 20 minutes until thickened.
  4. Again, there shouldn’t be any lumps, so blend with a hand blender if you happen to have a few. Ladle into serving cups or one large bowl and chill in the refrigerator for 4 to 5 hours.
  5. Serve garnished with pomegranate arils.
  6. *For the recipe, I seeded (messily…) 3 pomegranates, blended the arils, and strained out the juice. You can more easily do this in a juicer if you have one. If using bottled pomegranate juice, it’s definitely more concentrated than juicing the fruit, so I wouldn’t add the optional pomegranate molasses. Also, be careful of the sweetness if the pomegranate juice has added sugars…


2. Southern Banana Pudding from A Sweet Spoonful


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6 servings

  • 1 cup sugar
  • 1/4 cup + 1 tsp flour
  • 3 cups whole milk
  • 3 egg yolks
  • 1 tsp. vanilla
  • 6 oz. vanilla wafers (about half of a box)
  • 3 bananas
  • 3/4 cup whipping cream (or more if you’d like!)
  • 1/8 cup powdered sugar
  • few dashes salt



  1. Whisk milk and egg yolks in a bowl and pour into a heavy saucepan.
  2. Add sugar, flour, and salt and whisk together until smooth.
  3. Cook over medium heat, stirring constantly, 20 minutes or until thickened. If it’s not getting as thick as you’d like after 20 minutes, feel free to add another teaspoon of flour.
  4. Remove from heat; stir in the vanilla.
  5. Arrange one-third of vanilla wafers in bottom of a small serving dish.
  6. Slice 1 banana and layer over wafers.
  7. Spoon one-third of custard over bananas. Repeat until custard is gone and you have a few solid layers.
  8. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar to mixture, beating until soft peaks form. Spread over custard.
  9. Serve immediately or cover and chill for eight hours.


3. Nutella Rice Pudding by Baking Bites


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Makes 4 servings.

  • 1 cups leftover cooked rice
  • 1 cup milk (low fat is fine)
  • 1 cup half and half
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 1 teaspoon vanilla extract
  • 2 tsp cocoa powder
  • 3 tbsp Nutella



  1. Combine cooked rice, milk, half and half (use 1/2 cup milk and 1/2 cup cream if you do not have half and half), sugar and salt in a medium saucepan.
  2. Bring to a simmer, then lower the heat so the mixture doesn’t boil. Stir regularly with a spatula, scraping the bottom of the pan, until just about all of the milk is absorbed (about 45 minutes) and pudding has thickened.
  3. Add the vanilla and sift the cocoa powder, and stir to combine. Remove from heat and stir in Nutella.
  4. Divide pudding into 4 small serving dishes, cover and cool to room temperature. Chill for at least 1 hour, or longer, before serving.
  5. Garnish with whipped cream – plain, lightly sweetened or Nutella-flavored (see recipe below).


Nutella Whipped Cream


  • 1/4 cup heavy whipping cream, chilled
  • 1 tbsp Nutella
  • 1 tsp hot water or coffee



  1. Whip heavy cream to soft peaks in a small bowl.
  2. In another small bowl, place remaining tablespoon of Nutella.
  3. Add 1 tsp of the hot water or coffee to the Nutella. Whisk together until Nutella has dissolved.
  4. Fold Nutella mixture into the whipped cream and spoon it on top of puddings.


4. S’mores Pudding from Annie’s Eats:


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Serves 6

For the graham cracker layer:

  • 4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. sugar
  • Dash of ground cinnamon


For the chocolate pudding:

  • 1 cup sugar
  • 3 tbsp. cornstarch
  • 2 tbsp. unsweetened cocoa powder
  • 1 tsp. espresso powder (optional)
  • Pinch of salt
  • 3 large egg yolks
  • 2 cups whole milk
  • ½ cup heavy cream
  • 8 oz. bittersweet chocolate, finely chopped
  • 1 tbsp. whiskey (optional)
  • 1 tbsp. unsalted butter
  • 1 tsp. vanilla extract


For the marshmallow topping:

  • 2 large egg whites
  • 1 cup sugar
  • ¼ cup water
  • 2 tbsp. light corn syrup
  • 1¼ tsp. vanilla extract



  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with a silicone baking mat or parchment paper.
  3. To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl. Toss with a fork to blend.
  4. Spread the mixture in an even layer on the prepared baking sheet. Bake until crisp, stirring once during baking, about 10 minutes.
  5. To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan.
  6. Add the egg yolks and whisk to blend. Gradually whisk in the milk and the cream.
  7. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Allow to boil for 30 seconds.
  8. Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth.
  9. Let the pudding cool slightly, stirring occasionally, about 10 minutes.
  10. Spoon 1/3 cup of the pudding into each of 6 serving dishes.
  11. Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.
  12. Top each with 1/3 cup more of the pudding mixture. Cover each with plastic wrap directly on the surface of the pudding. Chill for at least two hours.
  13. To make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer.
  14. Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160 degrees F.
  15. Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks.
  16. Spoon or pipe the marshmallow mixture over the top of the chilled puddings.
  17. Use a kitchen torch to lightly brown the marshmallow topping.
  18. Garnish with additional crumbled graham crackers, if desired.


5. Pudding Shots by DaniHig– a fun one for the adults!


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  • 1 cup milk
  • 1/2 cup Irish cream liqueur (eg. Bailey’s)
  • 1/2 cup vodka (eg. Smirnoff)
  • 1 (4 serving size) package instant chocolate pudding mix



  1. Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
  2. Spoon the pudding mixture into shot glasses or disposable ‘party shot’ cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.


Savory Puddings:

1. Creamy Corn Pudding by Sweet Pea’s Kitchen


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Yields: 6 servings

  • 6 medium ears corn, husks and silk removed
  • 3 tablespoons unsalted butter plus extra for greasing baking dish
  • 2/3 cup heavy cream
  • 1 1/2 teaspoons table salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon cayenne pepper
  • 1 1/3 cups whole milk
  • 4 large eggs, beaten lightly
  • 1 tablespoon cornstarch


  1. Using chef’s knife or corn stripper, cut kernels from 5 ears of corn into a medium bowl; Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Hold the stripped cobs over the bowl and using back of butter knife, firmly scrape any remaining pulp on cobs into bowl. You should have about 2½ cups kernels and milk. Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.
  2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
  3. Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn mixture. Cook, stirring occasionally, until liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into prepared baking dish.
  4. Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with corn pudding from water bath; cool 10 minutes and serve.


2. Steak and Kidney Pudding by Nigella


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*Nigella’s Note: I often double the quantities for the meat filling, then freeze half, so I’m only a defrost away from another pudding. I always cook the meat filling a day or two in advance: the flavours deepen wonderfully and the whole thing seems less of a performance.


Serves: 6 generously

For the filling:

  • 2 tablespoons flour
  • 1/2 teaspoon English mustard powder
  • 500g stewing steak, cut into 2cm pieces
  • 250g lambs’ kidney, cut into chunks
  • 25g butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 150g flat mushrooms (i.e. 2 medium sized), peeled and roughly chunked
  • 150ml beef stock
  • 150ml stout
  • 1 scant tablespoon oyster sauce

For the suet crust:

  • 350g self-raising flour
  • 1/2 teaspoon salt
  • 175g suet
  • 1/2 teaspoon English mustard powder
  • 3-litre plastic pudding basin with lid, both well buttered



  1. The 2 hours of steaming – which involves little activity on your part – seems less of a consideration when separated from the pudding’s preparation. So, preheat the oven to 140ºC/gas mark 1, season the 2 tablespoons of flour with salt, pepper and the mustard powder, and put it into a plastic bag along with the steak and kidney. Seal it, and toss everything about to get an even coating of flour.
  2. Warm the butter and oil in a casserole and brown the meat (including the kidney) in batches, removing each to a dish. Fry the onion in the pan, then add the mushrooms and fry them briefly, adding more oil if you need it. Put all the meat back into the casserole and over a medium heat add the stock, stout and oyster sauce. Bring it to the boil, scraping any floury bits off the bottom. Cover with a lid and cook in the preheated oven for 1 1/2 hours. When it’s cooked, check the seasoning and put aside to cool.
  3. About 2 1/2 – 3 hours before you want to eat, fill a large saucepan with water and bring to the boil. When it begins to boil, start making the pastry, and not before. Mix the flour, salt, suet and mustard powder in a large bowl; then, stirring with a wooden spoon, add enough cold water to make a firm dough.
  4. Roll out on a floured surface into a large circle, approximately 5mm thick, and cut away a quarter segment from the circle to use later as the lid. Ease the three-quarter circle of pastry into your buttered pudding basin; there should be about 3cm of overhang. Spoon the cold filling in, not letting it come up higher than about 2cm below the rim. Roll out the quarter segment into a small circle to fit the top and seal it with the overhanging edges. Clip on the basin’s buttered lid, immerse it in water or place it in a steamer over water and leave it there for 2 hours, remembering to check water levels occasionally.
  5. Turn the pudding out onto a plate with a good lip, or some sort of shallow bowl: there is a wonderful moment when, like a bulldozed building, your pudding begins to crack and crumple and then cascades downwards; you need to make sure every thick oozy bit of stout, beefy liquid is safely contained.


3. Savory Spinach and Artichoke Bread Pudding from the Food Network


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Serves 10 to 12

  • 1/4 cup extra-virgin olive oil
  • 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
  • 2 cups chopped yellow onions
  • 1 tablespoon roughly chopped garlic
  • 1 tablespoon plus 2 teaspoons Italian seasoning
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed
  • 6 large eggs
  • 3 cups heavy cream
  • 2 cups milk
  • 2 tablespoons fresh lemon juice
  • 12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf)
  • 1 pound Brie, rind removed and cut into 1/2-inch cubes, optional
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup minced fresh parsley leaves


  1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  2. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  4. Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.


Are you a pudding lover? Share your favorite recipe with me in the comments below!

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