This easy milk pudding recipe makes a creamy, delicately sweet and softly jiggly dessert using only five ingredients. It is eggless, no-bake and takes around five minutes to prepare before chilling.
Stir gelatin powder with the water until dissolved.
Heat the milk, sugar, cornflour and gelatin mixture in a pot. Stir continuously and remove from heat once the mixture comes to a gentle boil.
Divide the milk mixture evenly into 6 mini pudding jars/glasses.
Set aside and allow to cool down. Cover and refrigerate them for an hour for the mixture to set. Serve cold.
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Notes
This recipe yields roughly 4-6 mini puddings depending on the size of jars/cups you use.
Mix the cornflour into cold milk. Cornflour is much easier to dissolve in cold liquid. Whisk it into the milk before heating to prevent small floury lumps from forming.
Use gentle heat. Milk can catch and scorch surprisingly quickly. Cook the mixture over low to medium-low heat and stir continuously, scraping across the bottom and into the corners of the saucepan.
Don’t vigorously boil the milk. The milk only needs to become hot enough for the cornflour to activate and the sugar to dissolve. A vigorous boil can cause the milk to burn, develop a skin or spill over the saucepan.
Use whole milk for the creamiest result. Semi-skimmed milk will still set, but whole milk creates a fuller flavour and silkier consistency.
Allow sufficient chilling time. The pudding may begin to set within an hour, particularly in very small jars, but larger servings may need two to three hours. For the most reliable result, prepare it several hours before serving.
Cover the puddings once cooled. Cover the jars or glasses before refrigerating to stop the pudding from absorbing other flavours and prevent a dry skin from forming on top.