Memaw's Pet® Milk Pudding

Memaw's Pet® Milk Pudding

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"This is my mom's Memaw's Pet® Milk Pudding recipe, only done right if cooked on the stove top. I'll always remember her through her recipes more than her pictures. This recipe is great on cold nights, dressed up with cinnamon. A really great comfort food-I've seen and felt it work! I'm Southern and firmly believe in comfort foods. This pudding is great for holidays, but it is also a really special treat my mom would make on really cold nights, or when she was feeling nostalgic about her grandmother. I hope someone tries it and loves it as much as my family does! We pour a lot of heart into it, too. It always has that extra special feeling to it, because we always make it to share with each other."

Ingredients 35 m {{adjustedServings}} servings 280 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes.
  2. When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined.
  3. Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.
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  • Cook's Notes:
  • You can substitute 3 cups regular milk for the evaporated milk if you'd like to deviate and make regular plain pudding.
  • I reuse the empty Pet Milk can to fill with water as my measuring cup, but it's a little less than a cup of water if you forget and throw the can away (like my mom always did). I eyeball it and don't quite fill to the rim with the water. This ingredient isn't life or death if it isn't spot-on.
  • My grandmother says to wait until it's firm and cooked well to add 1/4 to 1/2 cup butter, but I usually grow impatient. It cooks in about 15 to 20 minutes. it will thicken to a texture closely resembling oatmeal. But it's oh so much better than oatmeal.
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Reviews 7

  1. 8 Ratings


This is delicious! Warm and smooth-yum! And, yes, the memories associated with the taste and smell make it even better. Mine are also of my Grandma and my Mom standing in the kitchen, conversing in Belgian, cooking up a storm! Nostalgia is so good for the soul! Susan-Mpls


this is great!! Pet evap milk makes the diff

Holiday Baker

I thought this was pretty good. Don't make this expecting a taste or texture of instant pudding. This is homemade and it is the way it is supposed to be. I made this for an Allrecipes challenge for recipes without faces (pictures). I specifically went out and bought the PET milk and even bought margarine to follow it exactly. Pudding is one of those things, that slight changes can fail a recipe. So, even though, I had acceptable subtitutes I didn't use them. For the eggs I used 3 medium sized. I don't like a real eggy tasting pudding. I used a good medium sized thick bottom pot and started the boil at 7. I was worried, as that temperature is prone to making pudding burn. However, I whisked it well and it was fine. As soon as it started a slow boil, after about 4 minutes, I turned it down to 3. It was already plenty thick so I just let it simmer, while whisking, for 5 minutes. The cinnamon on top was a nice touch. I don't care much for pudding, but was happy this actually turned out. It did only make about 4 small servings though.