Why Won’t the Pudding Thicken?

It’s official.
I can’t have nice things.
After stirring consistently for an hour, and having to remove the pudding from the heat so that it wouldn’t scorch, it was steadfastly refusing to thicken.
The pudding had one job… and it couldn’t even do that.
I mean, what does that say about our society, when even a pudding can rebel against it’s function?!
I was a bit… riled, to be honest.
I am not a woman to be riled.
That’s not to say that I would do anything about being so recklessly trifled with… I just don’t like it, is all.
So, while layering the thinner-than-I-was-comfortable-with pudding over the vanilla wafers, I noticed that the wafers were floating.
FLOATING.
Rising to the surface.
Apparently, this is what happens when your pudding doesn’t do it’s job.

I had already decided to forego the meringue in favor of eggnog whipped cream (because it’s Christmas), so I violently threw the dish in the oven, and hoped that my level of pique and my years of experience in successfully crafting this dessert (I once used ginger snaps… and nearly killed a very thin man with very thin arteries… that was not my fault… I didn’t tell him to eat it with a serving spoon…) would be taken into consideration during this final phase.

Would you like to hear the punch line?
THERE ISN’T ONE. I STILL DON’T KNOW HOW IT TURNED OUT.
I WON’T KNOW UNTIL TONIGHT, WHEN I FINISH WHIPPING THE EGGNOG, SMEAR IT ON THE TOP (WITH A REASONABLE SPRINKLING OF NUTMEG), AND THEN PRESENT IT TO A ROOM FULL OF PEOPLE WHO HAVE NEVER EATEN FOOD PREPARED BY THESE HANDS BEFORE.

I’m just concerned about the texture, that’s all.
Nobody likes a crunchy trifle.

Advertisements

3 thoughts on “Why Won’t the Pudding Thicken?

  1. giggles….do you really want help with the thickening?
    I am not sure how much you know about the cooking but several thickeners will STOP thickening and prevent thickening if boiled or too hot. it’s a bummer! it still creates cursing here…

    let me know if you wish help…:)

    Like

    1. Well, here’s my dilemma: I make this dessert all the time! It usually takes me about ten minutes to get the precise consistency I want. The only thing I did differently was using enamel cookware… do you know if that changes things, temperature wise?

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s