Super creamy and rich and made in minutes- this easy peanut butter pudding recipe is an absolute must-try.
There’s just something about the deliciousness of a nice homemade pudding that can get you in the good mood after a long, hard day. This easy peanut butter pudding is just that- it is so easy to make, and tastes lick-the-spoon delicious.
Plus, you can also make it in advance and store it for later- perfect for when you want to just dig into a delicious dessert but don’t want to spend all that time in the kitchen.
Ready to give this recipe a shot? Here’s all you need to know about it first.
Ingredients For the Recipe
It’s surprising how you need just a few simple pantry essentials to put this pudding together.
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- ¼ teaspoon kosher salt
- 3 cups milk
- 2 tablespoon butter
- ¾ cup peanut butter
- 1 ½ teaspoon vanilla extract
Kitchen Tools Needed
How to Make the Peanut Butter Pudding
Ready with all your ingredients? Here’s what you need to do to make the peanut butter pudding from scratch.
In a pot over medium heat add the sugar, cornstarch and salt.
Add in the milk slowly, whisking constantly until the sugar is melted.
Increase the temperature and when the mixture begins to boil, lower the temperature to keep it simmering. Whisk continuously until the mixture thickens.
Take the pot off the heat and add in the butter, vanilla, and peanut butter. Whisk a little until the butter is melted. Pour the pudding into a cup and leave it in a fridge for at least one hour.
Frequently Asked Questions
Chocolate, especially dark chocolate, tastes great when paired with peanut butter. If you want to elevate the flavor of this peanut butter pudding, you can add a teaspoon of unsweetened cocoa powder into the mixture as well.
And of course, for a bit of texture, you can always throw in some crushed peanuts. Bonus points if they are lightly roasted and salted- this little extra effort can take your pudding to the next level.
If nothing else seems to fit the bill, a little sprinkle of crushed Graham crackers or any other digestive biscuits can be great too.
While white sugar is the simplest choice for this recipe, you can always switch to a healthier alternative to sweeten your pudding. Honey and maple syrup are two excellent choices, but if you want to enjoy a deeper, caramel-y flavor in your pudding, use brown sugar.
There can be many reasons why your pudding doesn’t set- the amount of thickening agent you have used (in this case, cornflour) may not be enough, or you might not have given it enough time to cook.
Whisking the pudding mixture too hard can also cause it to become runny and not set well. Keep all these points in mind to make sure you end up with a pudding mixture that has the perfect consistency.
Your classic peanut butter pudding tastes great on its own, but if you really want to go the extra mile, you can top it with some whipped cream and a sprinkle of peanut butter chips on the top.
If you like chocolate, some mini chocolate chips, grated chocolate or sprinkles can be great too. For some extra fanciness, you can also drizzle some caramel sauce or chocolate sauce on the top of the whipped cream.
Your leftover peanut butter pudding can be refrigerated for up to a week. It is best to consume it within 3 days- freshness always wins in terms of flavor and texture.
Just remember to cover the pudding in cling wrap or store it in an airtight container to preserve its freshness.
Tips & Tricks to Nail the Peanut Butter Pudding Recipe
Think you are all set to give this recipe a shot? Wait up! You wouldn’t want to miss out on implementing these additional tips and tricks.
- Since this pudding doesn’t call for the use of eggs, it relies on cornstarch and refrigeration time to set well. Remember to allow the pudding enough time to chill to get it to the right texture.
- To keep the pudding from forming the ‘skin’ on top, place a piece of cling wrap on its surface before you pop it into the refrigerator.
- Use the best quality, natural peanut butter for this recipe- it is the peanut butter that is the hero ingredient, and choosing a good quality version can really make a difference in terms of flavor and texture.
- Using whole milk is really the best choice when it comes to making this pudding. If not, 2% milk should be good too.
- To get some extra creaminess into the pudding, you can also add a bit of heavy cream into the mixture. Make sure it is on low heat though.
- If you’re trying to keep the pudding dairy-free, you could use coconut milk for the recipe. Just remember to choose a full-fat version and you should be good.
- If you don’t have cornflour and don’t prefer using eggs to thicken your pudding, some arrowroot powder can do the trick too. That, and ample refrigeration time of course.
- You could also add some condensed milk into the pudding mixture after you take it off heat, but remember that condensed milk does have sugar added in, so you might need to reduce the sugar you’re using for this recipe to balance it all out.
Got some leftover peanut butter pudding? You could use it to make a quick trifle by layering it over some granola or crushed Oreos or even some basic chocolate or vanilla sponge cake.
Loved trying your hands at this easy and delicious pudding? On the hunt for some more such recipes to try out? Here are a few good options to get started on.
- Nutella Oreo Banana Pudding Trifle Recipe
- Raspberry Oreo Nutella Pudding Parfait
- Decadent Creamy Vanilla Caramel Pudding
- ½ cup (100g) granulated sugar
- 3 tablespoon (22.5g) cornstarch
- ¼ teaspoon (1.5g) kosher salt
- 3 cups (710ml) milk
- 2 tablespoon (28g) butter
- ¾ cup (180g) peanut butter
- 1 ½ teaspoon (8g) vanilla extract
- In a pot over medium heat add the sugar, cornstarch, and salt.
- Add in the milk slowly, whisking constantly until the sugar is melted.
- Increase the temperature and when the mixture starts boiling lower the temperature to keep the mixture simmering. Whisk constantly until the mixture thickens to a pudding consistency.
- Take the pot off the heat and add in the butter, vanilla, and peanut butter. Whisk a little until the butter is melted.
- Pour the pudding into a cup and leave it in a fridge for at least one hour.
Amount Per Serving: Calories: 28Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 71mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g