PB and J Pudding

I see Allie is also working on that whole grown up thing 😉

Pudding is makin’ a comeback!  And I could not be more pleased…  It’s comfort food at it’s best, it’s fun and easy to make, and it’s versatile.  If you make your pudding from scratch, the flavor possibilities are limitless!

As a follow-up to my recent S’mores Pudding post, here is another installment in the pudding subcategory of my series: 2012 Food Trends for the Home Cook.  You’re quite welcome!

Nothing brings me back to being six years old like a good old peanut butter ‘n jelly sandwich.  Here is what you will need to translate that nostalgic childhood fave into a delicious grownup dessert:

Peanut Butter and Jelly Pudding

1/4 cup sugar
1/4 cup cornstarch
2 2/3 cup whole milk, or 2 cups lowfat milk + 3/4 cup cream
3/4 cup creamy peanut butter
1/4 teaspoon kosher salt
pound cake
concord grape jam
hot water
crushed peanuts, toasted

Making pudding from scratch is not as hard as you might think.  It comes together in no more than ten minutes.  It’s really not that much different than using a box mix!  I don’t know how we all got so hooked on those mixes when it’s so easy to make it yourself, from ingredients you already keep in your pantry.

Start by whisking the sugar and cornstarch together in a medium saucepan.

Add in the milk/cream and whisk really well, so there are no lumps.  Place it on the stove, on medium-high heat, and whisk it every so often.  After about five minutes, it will thicken up, and, there you have it!  It’s pudding!  Flavor it with whatever turns you on, in this case: peanut butter.

I know natural peanut butter is probably the better choice, but I just can’t turn my back on what I ate as a kid.  If you choose to go the more virtuous route, just make sure it’s super smooth and creamy so as not to detract from the silky-sweet pudding-eating experience.

Pour your pudding into a heat-safe container…

…and if you are in the anti-pudding-skin-camp, press some cling film directly on the surface.

Pop it in the fridge to chillax.  Meanwhile, cut your pound cake into slices.

If you are using homemade pound cake, I bow before you.  You have me beat.  I have finally met my match.

Give your pound cake slices a little toast in the toaster oven.  This will get a tasty brown on them and keep them crisp on the outside and not soggy.

Now just thin out the grape jam with a few drops of hot water.  You are going for the conistency of a thick syrup.

Spoon some of that cool, creamy, peanut butter pudding over the toasted pound cake, dribble it with grapey goodness, and sprinkle on the crushed peanuts for garnish.

Live your childhood all over again, in the 2012 Food Trendiest way.

Click here for a printable 4×6 recipe card: PBJ Pudding Recipe Card

If you liked this post, there’s lots more like it!  Check out the Intro to the Series: 2012 Food Trends for the Home Cook, for tons of other trendy recipe ideas, including, but not limited to, S’mores Pudding Parfaits.


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