Canned Pudding Recipes For Comfort Food

Canned Pudding

Canned Pudding is not the first dessert that comes to people’s minds when they are craving something sweet, but it is delicious none the less and no one can deny it. With some imagination and creativity, canned pudding can be not only elevated but also incorporated into different dishes, transforming them completely!

Today we will show you how to prepare your own canned pudding, but also how to make it the key ingredient of another dish! Starting with a great recipe for homemade rice pudding that will blow your mind.

If you are shopping for canned puddings to try out our recipes below, check out this vanilla pudding:

Homemade Rice Pudding

You will need:

  • several jars (as many or as little as you want)
  • 1/3 cup of white rice / per jar
  • 1 tsp nutmeg / per jar
  • 2 tsp cinnamon / per jar
  • 10-12 raisins / per jar
  • 1 tbsp of white granulated sugar / per jar
  • funnel
  • water or milk

How to do it:

Wash your jars and dry them out with paper towels. Set them on the table and put 1/3 cup of rice in each of them. Add the spices, the raisins – you can use light or dark, depending on your preferences, or even a mix and finally the sugar. You might think 1/3 cup of rice will not be enough for the whole jar, but believe me, once they are boiled, you will be surprised!

Once everything is in, add several cups either of boiling water or milk, whichever you like better. Do not fill above the rim of the jar. Fill them all and seal them with the lids. Let them cook in a pressure cooker for about 17 minutes.

You can serve them with vanilla ice-cream or condensed milk.

Castella Cake With Caramel Pudding

You will need:

  • 1 can of caramel pudding

For the caramel:

  • 360 g of granulated sugar
  • 90 ml of lukewarm water
  • 180 ml of hot water

The Casella Cake:

  • 6 eggs
  • 150 g of granulated sugar
  • 60 g of honey
  • 180 g of cake flour

How to do it:

Step 1 – The caramel:

Combine the sugar and the lukewarm water in a pan and put on medium heat, bring it to a simmer. The sugar should dissolve in 4-5 minutes. Once it’s boiling, do not stir. The caramel should have a golden colour. Lower the heat and have it cook for about 5-10 more seconds, then remove from the heat completely.

You can add a pinch of salt, and then pour the hot water into the caramel slowly as the difference in temperatures, might cause the caramel to bubble and spit. Stir it until the caramel is smooth and liquidy. Carefully pour it in glass or metal cups. Let them cool for about 30 minutes.

Step 2 – Prepare the Castella cake:

Fill a large bowl with water and bring it to a boil on the stove. Using the double boiling method, put another, small bowl into the one with boiling water. Crack two eggs in the smaller bowl, add the sugar and honey and beat by hand or mix with an electric mixer. Remove this from the heat and keep eating until it becomes thick and pale in colour.

Sift the flour into the bowl and fold with a rubber spatula to incorporate.

Step 3 – Assembling and baking:

Get the chilled cups with the caramel and pour the canned pudding, the cups should be around 3/4 filled. Once done, on top of the pudding, pour the Castella cake dough, make sure the cup does not get overfilled.

Place the cups in a water bath and with boiling water and bake at 320F or 160C for around 25-30 minutes or until the top has a nice golden colour. The cake should be light and fluffy. Let them cool at room temperature before you eat them, or refrigerate them if you will have guests over for dinner.

Homemade Doughnuts Filled With Canned Vanilla Pudding

You will need:

  • 280 gr of all-purpose flour
  • 40 g of white granulated sugar
  • 1/2 tsp of salt
  • 1/4 tsp of nutmeg
  • 1 egg
  • 120 ml of milk
  • 40 g of butter
  • 1 packet or 7 g of dry yeast
  • 1 can of vanilla pudding

How to do it:

Step 1 – Prepare the doughnut dough:

In a stand mixer sift the flour, nutmeg and salt then add the sugar. In a separate bowl, combine the milk, butter – either melted or at least at room temperature, the two whole eggs, dry yeast, pinch of sugar. Give this a stir and let it sit for 5 minutes so the yeast can get activated.

In 5 minutes slowly start pouring the wet ingredients into the dry ones – the stand mixer should be forming a ball of dough. Before handling it, the dough must rest for around 30 minutes to an hour.

Step 2 – Shaping and frying the doughnuts:

After the dough has proofed spread it on a flat surface, covered lightly with flour. Use your hands to tap it in a somewhat rectangular shape, then get a rolling pin and roll it out until it is about 1 cm or 0.4 inches thick. With a metal form, cut out circles and let them rest for 30 more minutes, covered with a towel. This will let them proof even more.

Before frying them, make sure your oil is heated between 360F and 375F or 180C and 190C. Fry until golden brown.

Step 3: Filling the doughnuts:

Now that the doughnuts are cool enough, get a pastry or piping bag and fill it with the canned vanilla pudding. Use a plain tip and pipe the pudding in the doughnuts. If you want as a final touch, you can coat them with powdered sugar!

We hope we inspired you to create some delicious new dishes with canned pudding – it can definitely be a game-changer if used right!