Milk Pudding
Prep Time
10 minutes
Cook Time
10 minutes, refrigeration time: 4 hours


4 cups (1 L) milk, divided
1/2 cup (125 ml) sugar
1/3 cup (75 ml) cornstarch
1 tbsp (15 ml) vanilla
1/4 cup (60 ml) raisins
1/2 tsp (2 ml) cinnamon


  1. In a large suace pan, stir in 3 cups (750 ml) milk with sugar. Set over medium-high heat, stir and bring to a simmer.
  2. Place remaining milk in a medium bowl. Whisk in cornstarch until dissolved. Once milk reachers a simmer, add the cornstarch mixture and whisk continually.
  3. Bring to a rolling boil, stirring constantly until mixture thickens, 1-2 minutes.
  4. Remove from heat, stir in vanilla.
  5. Pour into a bowl or individual serving dishes.
  6. To prevent a skin from forming, place plastic wrap on surface of pudding.
  7. Refrigerate for at least 4 hours, or until set.
  8. Discard plastic wrap. Sprinkle with raisins and cinnamon or your favourite toppings.