I used to pour a little milk into the dry ingredients first, and whisk the paste mercilessly until every lump was pulverized, before adding the rest of the milk and cooking. Home-made chocolate pudding blows away boxed, though I would add a tablespoon or so of cocoa to the boxed.
My own recipe resembles Aspenglow’s first example but I go lighter on the sugar and heavier on the cocoa powder. Made it a bunch during the first Covid lockdown.
I used to make chocolate tapioca pudding and would love to try homemade butterscotch. Do you really use Scotch whiskey?
It’s not usually made with Scotch. It’d be fun to try.
Thanks for all the suggestions, folks. I’ll be trying some between now and Christmas.
As best as I remember it, this is pretty close to my original butterscotch pudding recipe.
That looks delicious!!
I feel like I should elaborate on my earliest response: while I prefer pudding with egg, the pudding of my youth was Cosco pudding mix - no egg, and delicious. Any homemade recipe, such as the ones @aspenglow linked to, will be heads and shoulders better than store-bought, and whether one likes it with egg is obviously just a matter of personal preference. I’m getting hungry again just writing about it…
I too love the skin and always add a splash of milk to my pudding. I also add milk to Jello.
This self-saucing chocolate pudding was a great success, despite looking like pond mud before it went into the oven: