Kitchen notes · a little help before you start
Red Velvet Pudding
Red Velvet Pudding is made with Basic Pudding Mix, LorAnn red velvet bakery emulsion, and cornstarch.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
2. Keep the mixtures separate
Prepare the separate mixtures before combining them at their stated step.
3. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
cornstarch (64 grams)
In the method: For the Basic Pudding Mix, combine the corn starch, flour, sugar and salt.
all-purpose flour (130 grams)
In the method: For the Basic Pudding Mix, combine the corn starch, flour, sugar and salt.
granulated sugar (300 grams)
In the method: For the Basic Pudding Mix, combine the corn starch, flour, sugar and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 cup cornstarch (64 grams)Ingredient note
Source: 1 cup all-purpose flour (130 grams)Ingredient note
Source: 1 1/2 cups granulated sugar (300 grams)Ingredient note
Source: 1 teaspoon salt (4 grams)Ingredient note
Source: 3 cups whole milk (24 ounces)Ingredient note
Source: 3/4 cup Basic Pudding Mix (recipe above; , 123 grams)Ingredient note
Source: 5 tablespoons cocoa powder (26 grams)Ingredient note
Source: 1/4 cup granulated sugar (50 grams)Ingredient note
Source: 2 large eggsIngredient note
Source: 2 tablespoon salted butter (34 grams)Ingredient note
Source: 2 teaspoons vanilla extract (8 grams)Ingredient note
Source: 3 teaspoons LorAnn red velvet bakery emulsion (12 grams)
How to make it
0 of 5 steps completeMake room for Red Velvet Pudding
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cool the pudding completely and store in the refrigerator.
A few questions you might have
What should I prepare first?
Set out the saucepan. Start with this step: For the Basic Pudding Mix, combine the corn starch, flour, sugar and salt.
Which preparation step should I plan for?
Stay with the pan for the frequent stirring called for in the method.
What check should I look for as it cooks?
Cook and stir until the pudding mixture starts to thicken, about 8 minutes, depending on the thickness you'd like.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Serve the pudding warm or cold. Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the pudding. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.