Anyone have some easy recipies for puddings such as butterscotch, vanilla, rice, tapioca?
Aisle 8 of your local grocery store.
Here is the recipe for butterscotch and chocolate pudding its really simple to make. :)
Butterscotch Pudding:
2/3 cup packed brown sugar
2 tablespoons cornstarch
1 can (12 ounces) Evaporated Milk
1/3 cup water
1 large egg, lightly beaten
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
- COMBINE sugar and cornstarch in medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Remove from heat.
- PLACE egg in small bowl; stir in small amount of milk mixture. Add to milk mixture; cook, stirring constantly, for 1 minute. Remove from heat. Stir in butter and vanilla extract. Pour into dessert dishes. Refrigerate for 1 hour or until firm. Top with whipped cream.
Chocolate Pudding
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
2 cups milk (low-fat milk or nonfat milk)
2 ounces bittersweet chocolate
1 teaspoon vanilla
1. In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
2. Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
3. Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
4. Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
5. Then add vanilla in and put into bowls.
6. Fridge until ready to eat.
wow the chocolate recipe sounds really good, and not that complicated to make. Thanks Belle.
How many calories do these two contain?
Its worth every calorie 
I can tell u a recipe of "caremal pudding"
"heat the oven before all this work on " ".
ingredients:-
eggs 6
milk 1/2litre
sugar 8tbsp or how much u prefer
baking powder 1/4 tsp
"and for topping take 6 tbsp of sugar with 6 tbsp of water and keep it on medium flame,stire spoon untill it gets light brown and put this sugar mixture in the baking pan and let it cool down in the room temperature."
"now blend all the eggs,milk and sugar mixture and poured it in the same pan ofcourse in which u poured sugar mixture."
"take a pot fill with tap water and keep the baking pan in the pot.be sure that water level is half the size of baking pan.keep it in the preheated oven probably for more than 45 mins,check it with a fork,ok"
(when the pudding is ready never ever keep it in refrigrator,let it get cool first in room temperature then in refrigrator.)
belle...can you substitute 2% evaporated milk instead of the full blown, calorie packed orignal :D ?
umeed...I know that one..my mom makes it.. :)
Hinna you can use the 2%, it just makes it richer if you use the other kind.
belle: these are interesting recipes and i sure would like to try them,can you please tell me if corn starch is same as corn flour? or if we could replace it with baking powder or some other ingredient??
kashish: The reason why you have to use corn starch is because its used for thickening, corn starch has twice the thickening power of flour. You can subsitute it, one tablespoon of corn starch equals two tablespoons flour. As far as I know you can only replace the corn starch with flour and not baking powder. I hope that helps. :)
am still waiting for the tapioca pudding recipe 
Vanilla Pudding:
I packet Instant Vanilla Pudding
2 cups milk (or whatever the box says)
Method: Whip for 2 minutes. Put in bowls and refridgerate to cool. Lick the mixing bowl with your fingers. Wash. Have the cool pudding with a scoop of cool whip.
You like whipping with pudding?
Whipping does the pudding good.