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Mum’s Milk Pudding


In 2007 I had a quite serious operation. The following few weeks, I could not eat normal, all I could eat was this basic, simple, old-school milk pudding that my mum cooked for me. I was eating 4-5 big bowls of it every day! I wonder if the reason was because I could not eat anything else, or because it reminded me of my childhood.

The ingredients are very simple and easy to find – most probably you have them in your kitchen already: sugar, milk, corn flour and rice flour. If you want, you can add some vanilla extract or vanilla sugar too, but I prefer it as it is, without the addition of vanilla.


You can also prepare this pudding with sweetener. My father has diabetes and he has a very strict diet. My mother cooks his pudding with sweetener. But in that case you should add the sweetener in the last minute, before you divide the pudding into bowls.


So go ahead, prepare the simplest but highest quality taste ever!


(serves 6 medium size bowls)
1 lt. whole milk (täysmaito, in Finnish)
3 tbsp / 45 ml. corn starch (maissitärkkelys in Finnish)
3 tbsp / 45 ml. rice flour (riisijauho in Finnish)
1 cup / 2.4 dl. sugar
1 tsp / 5 ml. vanilla extract (optional)


To serve:
Ground cinnamon (optional)



1. Take about 1 cup of milk and pour into a separate bowl, put aside.


2. Put the remaining milk on medium heat until it boils.


3. In the meantime, put corn starch and rice flour in the separate bowl of milk and stir (or whisk, if you like) to dissolve them in the milk. This reduces the risk of having lumps in the pudding.






4. When the milk starts boiling, pour sugar in it and stir until sugar completely dissolves.






5. After sugar is done, pour the milk with corn starch and rice flour in the milk and stir until the pudding starts to thicken. This amount of corn starch and rice flour makes pretty thick pudding. If you want your pudding to be a bit more liquid, you can decrease both amounts to 2 tbsp / 30 ml. If, on the other hand, you want thick pudding but 3 tbsp of each does not thicken your pudding enough, you can increase each half a tablespoon gradually.






6. Once the pudding’s consistency is as you like, take it out of the heat and divide between the bowls or glasses. Let the bowls cool down to room temperature before you put them in the fridge. You can eat them in that room temperature or put in the fridge and cool more for about 4 hours and then serve cold (I prefer like this). Do not forget to cover them when you put in the fridge, with small plates or with stretch film. The pudding can stay in the fridge for about 2 days, but it’s better to consume them as soon as possible of course. You can also put a little bit of ground cinnamon on top if you like (but I prefer it plain). Enjoy!



This entry was posted in: Bakery


I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

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