How To Thicken Pudding? Easy Guide To Thicken Pudding?

A pudding is a fast-growing dessert made from a variety of ingredients, like milk, sugar, eggs, and flour.

With pudding, you often serve an additional sauce like chocolate sauce or custard on top.

In this article, you will know the answer to the query “How To Thicken Pudding?“.

In addition to puddings, some desserts are also made from pudding, such as banana puddings topped with vanilla ice cream or some fruits.

Many may wonder why thickening the pudding is necessary even though puddings are very simple to make.

As long as you are going to eat it at home and not in front of a large group, there should be no need for stressing over details that aren’t very important.

Throughout this article, we will discuss why thickening pudding is necessary as well as how it can be done.

Common Mistakes When Making Pudding

When making pudding, there are generally two types of mistakes that you can make.

Cooking techniques contribute to the first, while insufficient knowledge about how different ingredients react with each other leads to the second.

Dessert puddings like chocolate cake or cream pudding are most commonly undercooked.

You must cook the puddings until they are well done if you want them to be safe to eat.

If you cook a pudding thoroughly, then all of the unhealthy or harmful bacteria will be killed.

It will be necessary for you to check whether the pudding has been cooked through or not.

Upon cooling, a pudding can still retain its shape as well as it will be properly done.

A pudding that is soft and begins to fall apart means that it needs more time to cook.

People also make the mistake of overcooking food.

As a result, the dessert is overcooked and cannot retain its shape after cooling down.

Check whether your pudding is ready to come out of the oven in time before that point in time approaches.

In addition to overcooking, underbaking causes a rubbery pudding during the overcooking stage.

There’s no way you’ll serve it as a dessert because people will not want to bite into something that feels like chewing rubber bands.

The pudding should always be checked before it enters an overcooked region, which usually occurs right after it is well-done.

Learning how to make a good pudding is finding out when to remove the pudding from the oven and how to allow them to cool down enough to avoid overcooking.

Why Your Pudding Gets Watery?

Pudding is something that can be made with any amount of liquid you like, but too much liquid will result in a thin film-forming at the top and bottom of your pudding.

As a result of chemistry principles, when you mix one type of liquid (in our case, milk) with another type (eggs), you get a third type, which is the combination of the two.

The emulsion in this case is composed of fine droplets in a liquid environment.

Although your pudding may look thick and creamy, it will still consist of a thin film of water at the bottom.

It is in addition to the layer that will be atop your puddings, and you will be able to remove it either by cooking your puddings well enough or by serving them in soup bowls to prevent them from cooking too much.

How to Thicken Pudding?

Following our discussion of common mistakes people make when making pudding, we will discuss how to thicken the pudding.

To make your puddings thicker, you have two options.

If you want to thicken pudding, you can either use thickening liquid or add something that contains starch.

It is easy to add cornstarch to any pudding, from chocolate cake to cream pudding, when it comes to thickening them.

1. Using Cornstarch

When you are making a thick pudding with cornstarch, dissolving it in cold milk before adding any other ingredients is the best way to do it.

Liquid and powder should not be mixed because that can cause lumps that can be difficult to remove later.

Adding too much cornstarch will cause the liquid in your pudding to turn away from making it smooth and creamy. It’s important to add the exact amount of cornstarch you need to thicken your pudding.

A jelly-like or gum-like texture can also result, which isn’t at all pleasant.

2. Thickening Pudding Without Cornflour

You should also know that you don’t have to use cornflour to thicken the pudding.

When you want your pudding to be natural, it’s good practice to use fresh milk. However, milk from cows doesn’t naturally have a high viscosity, so it will need assistance from other ingredients to gel.

Puddings should be thickened with milk, eggs, and sugar instead of cornflour.

Once the mixture has been set down, it won’t curdle when mixed with other ingredients.

Unfortunately, this method requires thorough cooking, as the egg must be fully cooked before any other ingredients are added.

To sum up, knowing how to make a good pudding boils down to knowing what to measure and which ingredients to combine so your pudding comes out exactly as you like.

As well as practice, some mistakes may not be visible when they are made, yet they affect the outcome of your pudding.

3. Using Arrowroot Powder

You can substitute arrowroot powder for cornflour if you do not want to include it.

Made of arrowroot, a starchy tuber or underground stem, it thickens a wide variety of recipes, especially custards, puddings, cream, sauces, and gravies.

A starch slurry made from grinding the dried rhizomes of arrowroot is then made by mixing in cooking soda and water.

In puddings, it is mainly used because even when heated, it retains its consistency, unlike many other starches.

If you want to use arrowroot powder to thicken pudding, you first need to dissolve it in water or another liquid before adding it to the recipe.

You should be aware that arrowroot powder tends to be expensive, but it is also a better thickener than cornstarch, therefore a thicker pudding is preferable to one made from cornstarch.

4. Using Gelatin

For puddings that need to be thick, gelatin is another good choice.

There are different types of collagen-like bovine, fish, or pig bone collagen, and they are used for a variety of different purposes for cooking.

In puddings, gelatin can form a jiggly texture called sabayon or mousse, resulting in a squeaky, jiggly texture.


In summary, pudding consists of milk, eggs, sugar, gelatin, or some other thickening agent, and is a sweet dessert.

It’s best to try out all the methods mentioned above to find out which one gives you the best results for making your puddings thicker, and if you have trouble with this, then it’s best to try them all out together and see which one works best for your puddings.

If you want to read more about cooking, read here: Cooking Tips and Tricks.

Ayub Khan

Ayub Khan is an accomplished culinary author with a passion for cooking and 6 years of experience. His creative ideas and valuable tips inspire readers to explore new flavors and take their culinary skills to the next level.

Rehmat Dietitian

Rehmat is a certified food dietitian having experience of 10 years in reviewing and practicing on foods different aspects.

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