These little homemade puddings are my late night go-to. I was going to insert the word shameful in there but actually there is no shame involved as they are dairy-free and refined sugar-free. Really creamy and soothing and a great peanut buttery taste.
In America, “pudding” is so commonplace, it pretty much has a whole isle at the grocery store by itself. My American readers will probably think it is strange even needing to explain it as it is so part of normal life to use box mixes of Jell-O Pudding in desserts or eaten by itself. This was a total comfort food of mine growing up! But you see, in England or Australia I haven’t heard a word about this. So if you are reading and you don’t know what “pudding” is, it is a thickly set, cold, creamy custard that wobbles in the middle and is so smooth and comforting. I always think it helps soothe a sore throat and I crave it when I’m sick.
Homemade pudding is so easy once you know how! It’s nice to do it that way rather than use a box because you know exactly what has gone into it. So, I just decided to look up the ingredients of a Jell-O Vanilla Pudding box. Holy smokes! I looked at the regular label at that – you should have seen the chemical shit storm that was in the sugar free box! I’m not even going to attempt to spell the names of the ingredients so just look my screen shot:
I don’t want to ingest those kinds of ingredients, and I certainly don’t want my kids to.
I make my version with coconut sugar, but brown sugar would work just fine if you can’t find that. It doesn’t have much, just 1/3 cup total and the recipe makes 6 servings. That is only 2/3 of a teaspoon of sugar per serving. The only fat in here is from the same amount of good quality, smooth peanut butter. And that is a good-for-you type of fat. Sorted!
I am a peanut butter addict. Check out these other healthy sweet treat recipes using peanut butter: No Bake Healthy Peanut Butter Rocky Road, ‘Reece’s’ Crunch Bars, Skinny Elvis cookies and DIY Energy Bars.
Here is your recipe for Peanut Butter Puddings in a Glass:
- 3 cups milk of choice
- ⅓ cup coconut sugar
- 3 Tbsp cornflour
- 2 tbsp vanilla extract
- 2 heaped Tbsp smooth peanut butter
- pinch salt
- Place all ingredients into a saucepan and whisk over a medium heat until all the cornflour is incorporated and smooth.
- Continue stirring with a rubber spatula as it heats and starts to thicken, about 5 minutes.
- Pour into 6 jars, glasses or ramekins and let set in the fridge for 2 hours.
- Top with a spoon of vanilla yogurt and a crushed cookie.