This is a post about pudding. I’m not going to start this post by saying that store bought pudding tastes awful. I’m not. Store-bought pudding can be awesome if you buy the right brand, like most everything else. What I’m going to say is that if you don’t want to go running out to the store you can make pudding from scratch almost effortlessly from home. It’s really not that hard and the results are downright amazing. It’s not that store-bought pudding is bad, it’s that home-made pudding is just so much better.

I’m also not going to tell you to use “the finest quality vanilla” or “organic milk and eggs” because pudding isn’t supposed to be “organic”. Pudding is supposed to be simply delicious, with emphasis on both simplicity and deliciousness. It’s also supposed to be how stereotypical grandmas make it, and I’m pretty sure they don’t use organic milk. I wouldn’t really know though – I don’t have a stereotypical grandma.

I don’t eat pudding that often. My parents are ironically against sugar consumption (how do I still have this website?), or even the idea of sugar, so my attempts over the years at convincing my parents to purchase pudding have all failed. In fact, the last time I had pudding was two years ago at Disney World. That was one of the highlights of my trip. Pudding. Seriously. Oh, and the awesome theme park.

The first thing we did when we got there was went by the grocery store where I stocked up on a “few” containers of pudding. Chocolate pudding, vanilla pudding, and those fancy pudding trifle things. It might seem strange to get so excited about pudding, but it’s totally different if you eat pudding less than once a year. You don’t know what it’s like until you’ve been in my shoes. When you haven’t had pudding for so long you grow to appreciate every spoonful.

Not having pudding for two years, and not being able to find a place in Toronto that delivers pudding to the body intravenously, I finally realized that I could make my own pudding. I’m pretty surprised that it took me so long to realize that I could make pudding. Pudding always seemed to grow in plastic cups far from my reach, right next to the money tree. Now I can have it at home whenever I want and you can too. Whether there’s a shortage of pudding in your area or even if there’s a limit in your area on how much pudding you’re allowed to hoard, it doesn’t matter anymore.

One of the beautiful things about pudding is that it can be made almost any time because it just requires the essentials. Milk, sugar, eggs, and cornstarch – perhaps a touch of vanilla, is all you need for amazingly creamy and decadent pudding. Add some love for the type stereotypical grandma used to make.