How to Fix Pudding That Didn’t Set

Pudding is a classic dessert that can be made with tons of different flavors. However, sometimes pudding doesn’t set properly and can be a gooey mess. If this happens to you, don’t worry; there are several ways to fix it. Keep reading for tips on how to fix pudding that didn’t set properly!

It’s always a disappointment when your pudding doesn’t set properly. But don’t worry, there are several ways to fix it. In this post, we’ll walk you through a few different methods for fixing pudding that weren’t set. So try one of these methods the next time you experience this problem, and enjoy a delicious and properly-set dessert!

How to Fix Pudding That Didn't Set


If your pudding didn’t set, there’s no need to throw it out! Here are a few simple tactics that can help fix the issue and get you back to enjoying your pudding. First, try adding some more cornstarch.

If that doesn’t work, try heating up the mixture on low heat and stirring continuously. You can also add gelatin or egg yolks which will thicken up the mixture. Finally, if all else fails you can make trifle out of the pudding by layering it with fruits and other ingredients in a trifle bowl for a delicious dessert!

10 Common Reasons That Causes Pudding to Not Set Properly

1. Not Enough Thickener

The pudding will not be as thick as it should be if there is not enough thickener. Cornstarch is the most common thickener used for pudding, but other thickeners such as flour, arrowroot starch, and rice starch can also be used.

2. Not Enough Fat

If there is not enough fat, the pudding will not set. This is why pudding made with skim milk will not set as well as pudding made with whole milk.

3. Wrong Thickener

If you don’t use the right kind of thickener, your pudding won’t turn out right. For example, if you use cornstarch to thicken a chocolate pudding, it won’t work because cornstarch isn’t a good thickener for chocolate pudding.

4. Wrong Milk

If you want to make vanilla pudding, you need to use regular milk, not soy milk. Soy milk will not make the pudding set.

Use Soy Milk

5. Overheated Milk

If you heat the milk too much, the pudding will not turn out right. You should heat the milk until it is hot to the touch but not boiling. If the milk starts to boil, it will be too hot and not mix well with the eggs.

If your pudding does not set, you may be able to fix it by reheating the milk and eggs. First, you should heat the milk until it is hot to the touch but not boiling. Then, whisk the eggs and milk together and cook over low heat until the pudding thickens.

6. Uncooked Pudding Mix

If you do not cook the pudding mix long enough, the pudding will not be set. The pudding mix should be cooked on medium-high heat for about 2 minutes or until thickened.

If your pudding did not set, try cooking the mix for a bit longer to see if it will thicken. If it still does not set, you can add some cornstarch or flour to help thicken it. Add 1 teaspoon of cornstarch or flour to the pudding mix, and cook it for an additional minute.

7. Wrong Temperature

If you do not cook the pudding at the correct temperature, the pudding will not be set. Make sure to cook the pudding on low heat so that it will not burn. If your pudding is not set, you may need to cook it at a lower temperature.

Cook the Pudding on Low Heat

8. Too Much Air

If you beat the eggs or milk too much, air will be beaten into the mixture, and it will not set properly. When beating the eggs or milk, be sure to mix them until they are combined. Do not beat them too much, or the pudding will not set.

9. Incorrect Ratios

If you do not use the correct milk, eggs, and thickener ratios, the pudding will not be set. For example, if you use too much thickener, the pudding will not be able to absorb the milk and will not set. Make sure to follow the recipe exactly to have a pudding that sets properly.

10. Improperly Baked Pudding

If the pudding is not baked correctly, it will not set. Make sure to cook the pudding for the correct amount of time and at the correct temperature to be properly set. If your pudding is not set, you may need to cook it for a longer amount of time or at a higher temperature.

11 Steps on How to Fix Pudding That Didn’t Set Properly

1.Identify the Issue:

Before attempting to fix the pudding, first determine the primary issue. The pudding may not have set properly due to insufficient cooking time, incorrect ingredient proportions, or inadequate chilling. Identifying the problem will help you apply the appropriate solution.

2.Check Your Recipe:

Review the recipe you used to ensure that you followed the instructions accurately. Pay attention to the quantities of each ingredient and the required cooking time. If you discover any discrepancies, keep them in mind when fixing the pudding.

3.Increase Cooking Time:

If the pudding was undercooked, return it to the stovetop or oven for additional cooking time. Gradually heat the pudding over medium-low heat, stirring constantly to prevent scorching. Continue cooking until the mixture thickens and coats the back of a spoon. Remove the pudding from heat and proceed to the chilling step.

4.Reheat and Whisk:

In cases where ingredient proportions are the issue, particularly if there is too much liquid, try making a slurry to thicken the pudding. Combine a tablespoon of cornstarch or arrowroot powder with an equal amount of cold water, and mix until smooth. Gradually add this slurry to the warm pudding, stirring constantly, and cook over medium-low heat until the desired thickness is achieved. For puddings that require eggs as a thickening agent, whisk in an additional beaten egg or egg yolk, and cook over low heat until thickened.

5.Use a Double Boiler:

If the pudding hasn’t set due to inadequate mixing, reheat the mixture over low heat, whisking continuously to ensure even distribution of the ingredients. The heat and constant whisking will help bind the ingredients together and create a smoother texture.

6.Use a Double Boiler:

For delicate puddings, such as custards and chocolate puddings, using a double boiler can help avoid overheating or curdling. Fill the bottom pot with a couple of inches of water and bring it to a simmer. Place the top pot containing the pudding mixture over the simmering water, making sure the bottom of the top pot does not touch the water. Stir the pudding frequently until it thickens and reaches the desired consistency.

7.Add a Thickening Agent:

If the pudding still doesn’t set after trying the above steps, consider adding a thickening agent like gelatin or agar-agar. Soften the appropriate amount of gelatin or agar-agar in cold water, following the manufacturer’s instructions. Then, heat the pudding until it reaches a gentle simmer, and stir in the softened gelatin or agar-agar. Cook for a couple of minutes, stirring constantly, to ensure the thickening agent is fully dissolved and distributed.

8.Strain the Mixture:

To achieve a silky-smooth texture, strain the pudding through a fine mesh strainer before chilling. This will remove any lumps or undissolved particles, ensuring a uniform consistency throughout the pudding.

9.Chill the Pudding:

Once the pudding has been cooked and thickened, transfer it to a clean bowl or individual serving dishes. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the pudding for several hours, or until it reaches the desired consistency. Chilling the pudding allows the ingredients to bind together and the flavors to meld, resulting in a firmer texture.

10.Whip and Fold:

If the pudding still doesn’t set after all previous steps, try incorporating whipped cream to salvage the dessert. Whip heavy cream until it forms soft peaks and gently fold it into the pudding. This will not only help thicken the mixture but also add a light and airy texture. Chill the pudding after folding in the whipped cream.

11.Repurpose the Pudding:

In cases where the pudding still refuses to set, consider rep urposing the mixture instead of discarding it. Here are a few ideas to transform your unset pudding into a new dessert:

a. Pudding Parfaits: Layer the unset pudding with crumbled cookies or cake pieces, and whipped cream in a parfait glass. Chill for a few hours, allowing the layers to firm up slightly and the flavors to meld.

b. Pudding Popsicles: Pour the unset pudding into popsicle molds and freeze until solid. This creates a creamy, frozen treat that’s perfect for hot weather.

c. Pudding Trifle: Cube pieces of cake or crumbled cookies and layer them with the unset pudding and whipped cream in a trifle dish. This dessert is visually appealing and allows the pudding to act as a sauce, moistening the cake or cookie layers.

d. Pudding Milkshake: Blend the unset pudding with ice cream or frozen yogurt and milk to create a thick, creamy milkshake. You can customize the flavor by adding syrups, fruit, or chocolate chips.

e. Pudding-filled Pastries: Use the unset pudding as a filling for pastries like cream puffs, éclairs, or turnovers. The pudding will act as a rich, creamy center for these baked goods.

f. Pudding Sauce: Use the unset pudding as a sauce for other desserts, like drizzling over a slice of cake, a scoop of ice cream, or a plate of fresh fruit. You can even warm the unset pudding slightly for a more indulgent experience.

By trying these methods to fix your unset pudding, you can salvage your dessert and still create a delicious treat. Remember that not every attempt will result in perfect pudding, but with practice and patience, you’ll be able to prevent and fix common pudding issues.

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Some Helpful Tips and Suggestions

Here we have given tips on how to fix pudding that didn’t set

1. If your pudding did not set, try adding a little more cornstarch to the recipe. This can help to thicken the pudding and make it more solid.

2. Another option is to place the pudding mixture into a saucepan and cook over low heat until it thickens. Be sure to stir constantly so that the pudding does not burn.

3. If all else fails, you can try to fix the pudding by adding an egg. This will help to thicken and solidify the mixture.

4. If your pudding is still too runny, you can try to put it in the freezer for a short time. This will help to firm it up.

5. If you are desperate, you can try to make a pudding from scratch. This will require more time and effort, but it can be done.

6. Finally, don’t give up if your pudding doesn’t set the first time. Just keep trying until you get it right. With a little experimentation, you’ll be able to fix any pudding mishap.

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Frequently Asked Questions

Can You Put Pudding in the Freezer to Set Faster?

Factors such as the type of pudding, how cold it will be when set and other variables could affect whether or not setting pudding in the freezer would work faster. Some people believe that freezing yogurt or sherbet can result in a quicker set time; others recommend defrosting ice cream first and then putting it back into the freezer for a quick setting. Ultimately, you need to test different batches of pudding using your preferred method to see which one works best for you.

Will Homemade Pudding Thicken as It Cools?

Depends on a number of factors, namely the type of pudding you’re making and the temperature at which you plan to serve it. That being said, generally speaking, the homemade pudding will thicken as it cools. This is due to the formation of dense clumps of proteins and starch in the mixture. If you want your pudding to be extremely thick and creamy, you can heat it back up before serving.

What Happens When You Overcook Pudding?

Overcooking pudding can ruin the texture, color, and flavor. In fact, it can even make the pudding lumpy and curdled. The best way to avoid overcooking your pudding is to follow these simple tips:

  1. Preheat your oven before you put in the dishes that will be cooked in it. This will help them cook more evenly and reduce the chances of sticking or burning.
  2. Be careful not to overfill your baking dish – this will also contribute to an undercooked end product.
  3. Don’t overcrowd the pan – this will result in elevated temperatures which may cause a stir-fry effect with puddings that contain milk or eggs. These high temperatures might also inflate gelatin molecules and create undesirable bonds between proteins which may change their molecular structure dramatically!

Is It Ok to Put Hot Pudding in the Fridge?

Well, that’s a tough question! On the one hand, it’s customary to store food in the fridge to keep it fresh. On the other hand, hot pudding is a dessert that is usually eaten cold. So, should you put your pudding in the fridge or leave it out?

It depends on your preferences and what you think is best for the pudding. If you think putting your pudding in the fridge will make it taste better, then go for it! Just be sure to store it in a cool, dry place so that it remains fresh.


It is important to follow the recipe closely to achieve a set product when making pudding. There are several reasons why a pudding may not be set correctly, including incorrect measurements or overheating. If your pudding doesn’t set, there are ways to fix it that will still result in a delicious dessert. One option is to add more liquid ingredients until the desired consistency is reached.

Another option is to heat the mixture on low heat until it thickens. Regardless of whether you choose to add additional ingredients or heat the mixture, stirring constantly so that the pudding does not scorch. We hope this blog post was helpful to give you some information on how to fix pudding that didn’t set properly. If you have any questions or want to know more, then feel free to comment below!

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