You’re hosting a barbecue party this weekend and you are planning to prepare an amazing chocolate dessert to serve your guests. For this reason, you went to the supermarket to purchase the pudding mix and then discover incredible discounts. So, who can resist such incredible offers?
Then you bought lots of it. And now you are left scratching your head, thinking about what should I do to keep it safe for the future? How long does pudding last? These are important questions indeed.
Yes, who doesn’t love an exquisite, creamy bite of pudding? It doesn’t matter if you’re using instant pudding sachets, or you are trying to make pudding by hand, there is no bad pudding.
However, just like other components and desserts, it won’t last forever, no matter how it looks like it will. It’s crucial how long it is able to last.
So, how long does pudding last? Instant pudding, not opened and stored in a proper manner it can last at least 3-4 months following the best-by-date. After the pudding is created regardless of whether it’s made at home or in a hurry it will decrease in shelf life drastically to about 7 days in the refrigerator and just one day in a counter.
Today, we will take a look at all you must know about pudding! We will look at the definition, how it’s made when it expires, what are the different expiry dates, the best ways you can extend the shelf life, and a lot more!
What is Pudding?
Before we begin talking about the various shelf lives of various puddings, let’s examine what pudding is.
Different nations and regions around the globe are different in their definition of what a pudding is. The general definition for the word “pudding” is one that is cooked or steamed sweet or savory food item, as it is evident, it does not help define it.
In the beginning, the term “pudding” was used to describe only the savory dishes such as haggis or black blood pudding. The term today is used mostly to describe desserts, with a few variations here and there.
In several European regions, we generally define when a dessert is spicy. Some of the most popular savory puddings include Yorkshire pudding suet, suet pudding, or the steak and kidney pudding.
Many of the most loved sweet desserts like treacle sponge and the bread and butter pudding also known as rice pudding.
In the United States and most parts of Canada the word “pudding” is either sweet custard desserts of various types in instant puddings or a form of a mousse. These are the kinds of puddings we’ll be discussing today.
In a number of Commonwealth countries, puddings that are egg-thickened are also referred to as curds, custards, or curds. If the pudding is thickened by starch, it is called blancmange and when they’ve been gelatin-thickened they are known as jellies.
Ingredients in Puddings
In conclusion the topic, we’ll be talking about custard-based desserts, which are also known as jellies, blancmange, or custards.
It is crucial to be aware of the ingredients that are present in your puddings. This will make it easier to establish the shelf time.
For instance, eggs have a shorter shelf time than sugar. Also, if you’re making puddings with no eggs (or some kind of egg replacement) they could last longer.
Similar to commercial puddings, also known as instant puddings. These contain stabilizers that dramatically increase the shelf-life when compared with freshly made puddings.
So, let’s get on with it!
Homemade Pudding Ingredients
The main ingredients are typically found in puddings is milk, sugar, or cream and growing agents such as corn starch eggs, tapioca, or gelatin.
Most of the time, but not often, a flavoring agent is added. It could be an essence or extract. It is also possible to see puddings made with purees of fruit, however, these aren’t as popular and difficult to prepare.
The most commonly used flavors are vanilla chocolate, banana, and strawberry. Other popular flavors include caramel or a citrus-based flavor.
Homemade puddings do not contain commercial stabilizers.
Two methods are employed to create these custard puddings made from scratch.
The first method involves simmering and making the mixture thicker in a double boiler placed over the stove. The other method involves cooking the mixture in a bain-marie within the oven.
Instant Pudding Ingredients
Instant pudding, as we’ve seen, is the most popular and typical type of pudding that you can come across. This is because it’s very simple to prepare and can save you lots of time.
In most cases, all you need to do is mix the powder sachets with milk, mix them with each other, and chill in the refrigerator.
These puddings comprise sugar and flavoring agents and thickeners. A large amount of them! A thickener can be the primary element in Instant puddings because they need to get set extremely quickly.
The most popular thickener that is used in instant puddings is gelatinized starch. The type of starch is formed into an emulsion when mixed with liquids like milk. Sometimes, alginate or gums are also added to assist in the process of thickening.
For the majority of instant puddings the food colorings are used and artificial flavorings (in the form of powdered). In the case of chocolate pudding, cocoa powder is used to impart chocolaty flavor and color rather than artificial flavors.
What is the impact on Shelf Life?
Now having studied the different kinds of puddings and what they are made of then let’s take a look at the factors that affect the shelf life of these desserts.
Ingredients
In the beginning, naturally homemade or freshly made puddings don’t be as long-lasting that instant puddings do. This is due to the fact that homemade pudding is made with fresh ingredients, such as cream or milk, and typically eggs.
These are extremely perishable foods and after they’ve been cooked, their shelf-life diminished even more.
If you look at the ingredients to make instant pudding you will notice that the dried powder forms have a lengthy shelf life. It is due to extremely low moisture content, and as you may be aware, moisture can cause ingredients to deteriorate.
Also, this means that when the pudding powder is mixed with cream or milk (all extremely perishable ingredients) the shelf life immediately diminishes.
Method of Preparation
As we’ve already discussed, homemade puddings typically require heat to make the pudding thicker, while instant pudding does not require heating.
The differences in the preparation techniques don’t impact the shelf-life of the pudding.
Even though the perishable components are more likely to perish once cooked however this doesn’t have a significant impact on shelf life when compared to other aspects.
Storage Method
The method of storage you employ can have the most impact on the shelf-life that your sweets will last, no matter if they’re made in a fresh or instant form.
The most important factors that impact shelf longevity (in regards to storage) are the source of food humidity and temperature and oxygen.
Bacteria and mold require only two of the elements in order to flourish. The main food that bacteria can eat is the sugar in the desert, and the majority of puddings have sugar. Sugar is a source of the energy and nutrients.
The next step is to examine the issue of moisture. It is important to decrease the amount of moisture the pudding you are serving is subjected to. There are a few methods to do this that we will explore in more detail in the future.
We also have temperatures. The temperature can be extremely hot, to room temperature, fridge temperature and lastly freezing temperatures.
There’s a temperature risk zone where bacteria thrive. It is found to be between 46.5-140degF. Below that temperature, the bacterium becomes ineffective due to the frigidity, and over this temperature, they’re destroyed.
We also are oxygen-rich. Since bacteria and mold are living creatures, like us, they require oxygen in order to live. If they don’t have oxygen and they’ll die or at the very least, their growth can slow.
Then, how long does pudding last?
Finally, after taking a look at all the elements that can affect shelf longevity and the reasons for that, let’s look at how long the pudding will last.
At Room Temperature
The temperature of a room is thought to be between 68 and 72 degrees. This is typically the standard temperature for the room. It is also used when you store foods in a cabinet or even on counters.
It is possible to and must store Instant pudding at room temperatures either on a counter or in a cabinet.
This is due to the fact that refrigerators and freezers are characterized by large moisture levels. If you’re still able to recall the thickening agents found in the majority of instant puddings require a small amount of moisture to begin forming the gel, which is what reduces the shelf duration.
If stored in a pantry or counter with the best conditions, your dry , unopened instant pudding can last up to 3-4 weeks after the date of best before.
The best-by date for this product could be any time between 9 and 18 months following the date of manufacture.
Instant pudding that has been prepared and set and set, it should last for about a day on the counter or in an open pantry. This is due to the fact that milk is extremely consumable and it is subject to temperatures that pose a risk, oxygen, and moisture that build up.
It’s the same for homemade puddings at room temperature. However, sincere to be truthful, we would not put it in a freezer at room temperature for a single day, particularly in the case of eggs being used to thicken it!
Eggs that have been cooked can be very dangerous in the event that they are kept at temperatures at room temperature. They are then paired with the milk or cream that is used and the lack of commercial stabilizers, preservatives, or stabilizers that are added — no thank you!
In The Refrigerator
It is also possible to keep dry instant pudding in the fridge as long as the package remains sealed and unopened.
We’ve already discussed the entire instant pudding gelling process If you add any moisture in the package its texture powder may alter.
Make sure to store sealed instant pudding packets in your fridge, or ensure to seal the open packet. They should last about 3-4 weeks in the fridge if properly stored.
Instant pudding made from scratch or instant pudding made at home, are both made with perishable ingredients (like cream or milk and eggs) which is why the most suitable storage option is in the refrigerator.
A fridge should be kept at or lower than 40degF. At this temperature, bacteria and mold can’t grow, or, at a minimum, they will grow extremely slowly. The ingredients are going to degrade before you notice any evidence of mold.
A refrigerator also protects the pudding from light (and consequently heat) that may cause condensation, which can add humidity and can make the dessert more prone to damage.
If you store instant pudding or homemade pudding in the fridge, it should last for 4-7 days.
Particularly looking at homemade desserts where eggs are used in the recipe, the shelf-life will be cut down since eggs are known to have a shorter shelf-life than milk.
In The Freezer
We’ve never heard of anyone freezing instant pudding powder, it’s sort of similar to freezing canned goods.
A little pointless, considering that the powder already comes with a long shelf time. We don’t understand any reason why you shouldn’t be able to keep the powder frozen in the first place, but only as long as the packaging remains sealed.
The freezer is still moist within and could stimulate the thickeners within the powder and begin to form an emulsion.
For additional protection, place the sealed packet in an airtight box. It should last between 3-4 weeks after the expiry date.
For the pudding that you have made We wouldn’t suggest freezing it. You can, however, it’s not recommended. Have you ever had a year-old-thawed-custard? It’s not fun, let us be the first to tell you!
Freezing alters the molecular structure of food and ingredients. After thawing, the structure alters again and it’s not always to the best of our advantage.
There are a lot of articles about how to properly defrost and thaw pudding however it won’t be as tasty as fresh-made puddings.
A frozen pudding (regardless of whether it’s made at home or instant) is still acceptable for two weeks. Some people have reported that their pudding is suitable for up to six weeks, however personally, based on our experiences, we don’t suggest it.
Shelf Life of various Flavored Puddings
Instant puddings are instant and flavors are added by or a flavoring powder or cocoa powder that is used to flavor chocolate pudding.
Because all flavors are basically identical and contain slow moisture content and their shelf lives are almost the same amount of time, regardless of when they were made.
But when you make your own puddings, the flavorings added could affect the shelf life.
If you’re making use of artificial flavorings, such as extracts and extracts of them, each flavoring will share the same shelf-life. However, the cocoa powder doesn’t have to have a shorter or longer shelf life in comparison to the other.
If you’re using purees of fruits to enhance flavor, they’ll have a shorter shelf life than the extracts.
Shelf Life of Pudding (in the fridge)
Instant Dry Pudding (Unopened): All flavors for 3-4 weeks after the best-before date.
Instant Dry Pudding (Made): All flavors available for 5-7 days
Home-cooked pudding made from extract or essence for up to 5 to 7 days
Homemade chocolate pudding – chocolate made with cocoa powder over 5-7 days
Homemade pudding made from fruit puree for 3-4 days
How to find out If pudding has gone bad?
While we’ve given an outline of guidelines for the shelf life of pudding It is important to be aware of what signs are for a spoiled pudding. This will help you keep yourself from becoming sick from food poisoning.
It is the only indicator that you can utilize to detect whether something is off.
When you’re looking for instant pudding, you should make sure to check for the date of expiry first. Keep in mind that the powder will remain fine for 3-4 weeks following this date, but it’s better to be safe rather than sorry.
The texture or appearance of the product has altered in any way, such as or if it appears to have a texture that is coarse or crumbly then moisture has gotten into the container and bacteria have begun to grow.
If you look at the made dessert, regardless of being the instant powder for pudding or made from scratch there are plenty of obvious indicators.
Looking at the pudding itself, or the texture when you notice the liquid floating around within your ramekin it is a sign that the bonds that connect the ingredients have weakened.
It happens only when the pudding has passed its due date, therefore better not take the risk.
Another indication of bad pudding is the growth of mold on the surface. Remember that the sugar that mold is a major source of energy, and once it starts to show, it’s already too late.
Within less than 24-hours, your pudding can change from an area of mold to become completely covered!
It is also possible to detect the pudding has gone bad, particularly the made at home that contain fruits in them. There is a sweet, acidic smell.
And then of course the flavor is important, but don’t savor pudding that has already appeared off. It will be an acidic, rancid, tart, and bitter taste because of the dairy that’s gone off.
How To Increase Shelf Life of Pudding
There is only one way to increase the longevity of the pudding is through proper storage practices. The timeframes we’ve included are the best-case scenarios for the ideal storage conditions for a case. If the conditions are not perfect, it can have an impact on shelf longevity.
Instant pudding powder must be stored in a cabinet or pantry, far from sunlight. The sun’s rays will cause heat that will build up inside the package, creating condensation of moisture and ultimately altering the powder.
For pudding that has been made, place the plastic sheet or saran wrapping directly over the pudding’s surface. This reduces how much oxygen the pudding is exposed to and will also stop it from drying.
Then, cover the entire container in plastic wrap to keep any contaminants from getting into the pudding. You can also keep your pudding inside the airtight containers. Store the pudding in the refrigerator at a temperature that is stable.
Wrapping up
So, how long does pudding last? Well, I have already talked in detail about it. Anyway, it doesn’t matter which pudding flavoring you choose to use like strawberry, vanilla standard, chocolate, etc. every pudding will have the same shelf duration.
Why? Because the basis of pudding generally remains exactly the same i.e. eggs and milk.
If you prepare a delicious and delicious pudding, remember to keep them in a cool and dry location, preferring within the fridge.
