Pudding is one of those foods that can conjure up a dozen different memories. Savory versions like Yorkshire pudding could remind you of a Sunday dinner with family. A sweet version could make it feel like Christmas and the holiday season, regardless of the time of year.

No matter your customers – from kids in school to patients in healthcare facilities – people of all ages can enjoy a dessert pudding. Whether you get a little extra help from a dessert mix or use a family recipe, you’re sure to be met with smiles.

Baking wholesale puddings is a great way to deliver a classic favourite in bulk. With dozens of different kinds, the tough question isn’t if you should serve it but which flavour should you make?

How to make puddings in bulk

The trick to cooking bulk puddings, like any dessert, is preparation. The more you can sort out before you start cooking, the easier it will be to follow the recipe and not get bogged down with measuring and mixing. Pre-measure and sift your ingredients then label them for easy use. If your pudding as a sauce that can be refrigerated and then re-heated, consider making that in advance.

If your pudding needs to be cooked in the oven and you increase the batch size, be sure to factor in more cooking time. A basic guide is that adding a second or third item into the oven needs about 10 to 15 percent more cooking time, but even that can increase if it’s a dense pudding. Other oven factors include if it’s fan forced or not, as you want to ensure even temperature throughout.

As bulk desserts are often made for specific occasions and it might not be practical to do a complete test run, consider baking at least a normal-sized batch before the big day. This will help you to be more confident about the recipe and true prep/cooking times


What makes a great pudding

With dozens of different kinds of puddings that range in flavour, textures and densities, it’s hard to have a simple answer to what makes a great pudding. Fruit puddings need to be made with fresh fruits, nuts and spices. Puddings with more of a custard consistently like chocolate, butterscotch and banana need to be smooth as silk. On the other hand, a third style such as rice and tapioca puddings are famous for their texture. Sticky date and toffee puddings need a killer sauce that can soak into and cut through the density so it isn’t too heavy or dry. Overall, quality ingredients provide a yummy, rich flavour and go a long way to ensuring a great dessert.

When looking to make puddings wholesale, it can add a whole new layer of complexity to the equation. The ability to make multiple batches at a time can make it hard to maintain a high quality. Consistency is key. Consistency in flavour, cooking, and presentation