Pudding has a rich history. According to Foodtimeline.org, different varieties decorated the royal banquet table of Queen Elizabeth I and fed the first settlers at Plimoth Plantation. The first puddings were made with meat, but by the 19th century the marriage of custard and pudding introduced us to the traditional dessert we know and love today.
Modern pudding is a combination of common ingredients including milk, sugar, corn starch, salt, egg, butter, flour and flavoring cooked over heat until thickened.
But the slaved-over saucepan pudding got pushed to the back of the recipe box when General Foods introduced Walter Baker's Dessert in 1934 and later renamed it JELL-O Instant Chocolate Pudding in 1936.
In today's fast-paced world, many cooks find it easier to shake a powdered packet with a few cups of milk than stand over a hot stove constantly stirring. At this rate, the perfect homemade pudding could become a taste of the past.
But not if it's up to 27-year-old restaurant owner Evan Krause. The taste of pre-made and packaged puddings just doesn't compare with his homemade rice pudding. In his 90-degree kitchen where fresh pizza dough and homemade sauces start, he stands over a gas stove whisking rice and milk in a large saucepan. From start to finish, it takes about an hour and a half.
"Anyone can buy a bunch of pre-made food, sauces and dough," he said.
To survive the cut-throat competition of the restaurant business, Krause said he has to offer something unique. From the opening of My Three Sons in Stewartstown nearly four years ago, they've made most of their food from scratch.
His rice pudding is a combination of Greek and Italian recipes passed down and tweaked for the restaurant. It's thick, sweet and sprinkled with cinnamon and a dollop of whipped cream.
Why 
Retired home economics teacher Frances Dietz said she knows a lot of people who purchase pudding packs to throw into lunchboxes and give as afternoon snacks. She doesn't know why people aren't making homemade pudding.
"I think people imagine it's harder to make than it is," she said. "There's hardly any ingredients in it."
Dietz said there are a lot of advantages to making your own including saving packaging and money.
"I think it's gone up horrendously in price," she said.
Of course with the going green movement, Dietz said making it at home saves a lot of packaging because you can serve it in a dish.
Even better, you can add and substitute what you want when you make it yourself.
"When you make your own you have control over what goes in it," she said. "With a mix, you don't."
If you really read the label of instant pudding there is a lot of sodium, she said.
As well as modified food starch to thicken, sodium phosphates to increase shelf life and a whole bunch of other hard-to-spell and pronounce ingredients.
Homemade how-to
Most pudding starts with milk and it is thickened with corn starch or flour. In order for the corn starch to thicken, the mixture must be boiled from one to three minutes and must be stirred constantly so it doesn't stick to the bottom or sides of the pan. Some recipes call for butter, vanilla, salt and sugar for flavor.
The classic complaints of making homemade pudding are clumps, sticking and standing over a hot stove. Dietz said a microwave can cook a good dish of homemade pudding without the worry.
"You can cook it so much faster and you don't have to stir in constantly," she said. "You don't have the risk of it sticking to the side of the pan because it's cooking from all directions."
There are also recipes for Crock-Pot puddings that take little or no monitoring.
But if you want to do it the old-fashioned way, a heavy-bottom saucepan and low heat is the way to go. It helps to cook it evenly. Some homemade puddings take minutes, but Krause goes for the low and slow method in a stainless steel or aluminum saucepan with his rice pudding.
"It's all about getting that rice cooked," he said.
About an hour and a half after he started, he tasted the mixture with a plastic spoon. Krause said there is nothing better than warm pudding.
"Right when it comes off the stove," he said. "It's the best."
Here are some pudding recipes to test out:
Rice Pudding
3 cups 2 percent low-fat milk
1 large stick cinnamon
1 cup uncooked rice
2 cups water
1/2 teaspoon salt
3/4 cup sugar
Heat milk and cinnamon in small saucepan over medium heat until milk is infused with cinnamon flavor, about 15 minutes. Combine rice, water and salt in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Strain milk and stir into cooked rice. Add sugar and simmer 20 minutes or until thickened, stirring often. Serve hot. To reheat, add a little milk to restore creamy texture.
Recipe adapted from USA Rice Federation
Hasty Chocolate Pudding (Microwave)
1/2 cup white sugar
Ð cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract
In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for three minutes on high. Stir, then cook at one-minute intervals, stirring between cooking times for two to four minutes, or until shiny and thick. Stir in vanilla. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
Recipe provided by Allrecipes.com
Homemade Vanilla Pudding
2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
Recipe provided by Allrecipes.com
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HOMEMADE VS. STORE BOUGHT
Retired home economics teacher Francis Dietz said making pudding at home from scratch can save money. Most cooks have the ingredients on hand. We broke down the cost of a variety of vanilla puddings and give you the cost of a 1/2-cup serving. As quantities multiply, the savings would be greater.
--- Chilled cup
JELL-O: 50 cents
3.5-ounce cup (.5 ounce less than 1/2 cup)
Store brand: 25 cents
Hunt's or Handi-Snacks: 32 cents
--- JELL-O instant pudding
Made with skim milk: 34 cents
Made with 2 percent milk: 34 cents
Made with whole milk: 35 cents
--- Store brand instant pudding
Made with skim milk: 26 cents
Made with 2 percent milk: 26 cents
Made with whole milk: 27 cents
If you purchase store-brand ingredients for homemade pudding, here is the cost:
Made with skim milk: 17 cents
Made with 2 percent milk: 17 cents
Made with whole milk: 18 cents
If you purchase name-brand ingredients for homemade pudding, here is the cost:
Made with skim milk: 21 cents
Made with 2 percent milk: 21 cents
Made with whole milk: 22 cents
Based on regular prices at Giant
HISTORY OF RICE PUDDING
Rice pudding is an ancient dish that crosses many cultures. It's been associated with good nutrition and easy digestion and was first mentioned in medical texts rather than cookbooks. Rice pudding has been recommended for people with stomach ailments. Food historians generally agree that rice came to Europe from India. At first, rice was not used as an ingredient in cooking; It was prized for its medicinal value and known as a thickening agent. The history of spices also figures prominently in the history of this dish.
Source: www.Foodtimeline.org
OTHER PUDDINGS
Thomas DeGraziano of Fawn Grove, author of "My Mother's Cookbook," doesn't remember eating homemade chocolate or vanilla pudding. His mother made more unique pudding including Pumpkin pudding and Thanksgiving Indian pudding for special holiday treats.
"We really looked forward to waking up that morning," he said.
Even though instant pudding became popular in the 1930s, DeGraziano's mother, Mary Harrison, continued making hers from scratch.
"I remember homemade tapioca," he said, "that was really tasty."
Here is a recipe from his book.
Indian Pudding
3 cups milk
1/4 cup cornmeal
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
teaspoon baking soda
1/4 cup dark molasses
Heat 2 cups milk until bubbles form around edges. Stir in cornmeal. Cook 15 minutes. Heat oven to 275 degrees. In a bowl, combine sugar, salt, ginger, nutmeg, cinnamon and baking soda. Stir into the milk and cornmeal mixture. Stir in molasses and remaining cup of milk. Pour into a buttered 1-quart dish. Bake at 350 degrees for two hours until set. Serve with whipped cream.
Recipe provided adapted from "My Mother's Cookbook" by Thomas DeGraziano
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