Pudding get Watery in Fridge [Reasons & Fixes]

Pudding get Watery in Fridge [Reasons & Fixes]

Have you ever wondered why your pudding becomes watery when you store it in the fridge?

Pudding is a delicious dessert appreciated for its creamy texture, but it can sometimes turn runny.

This article will delve into why pudding becomes watery and offer practical solutions to help you keep its ideal consistency.

Read on for insider tips to take your pudding game to another level!

Why Does Pudding Get Watery in the Fridge?

Pudding becomes watery in the fridge due to various factors like saliva contamination, inaccurate recipe measurements, syneresis effect, temperature fluctuations, and over-stirring.

Saliva Contamination

Did you know that saliva can cause pudding to become watery?

When we use the same spoon to taste and then put it back into the dish, small amounts of saliva can mix with the dessert.

The enzymes in saliva can lower starch stability, releasing water from the cooked pudding.

To avoid this problem, it’s best to store leftover pudding in separate serving bowls right after cooking.

This will help keep your pudding creamy by preventing enzymatic degradation of starch caused by saliva contamination.

Inaccurate Recipe Follow-up

When making pudding, it is essential to follow the recipe precisely.

Mistakes such as missing steps or incorrect measurements can result in a watery and runny texture, which is different from the desired creamy and smooth consistency.

A common mistake is adding an excessive amount of water or sugar, which can dilute the balance of ingredients and mask other flavors in the pudding.

Additionally, cooking time should not be overlooked.

Undercooking prevents proteins from binding adequately, creating an unstable structure for the dessert. This can result in excess water being released when the pudding cools down, especially when refrigerated overnight.

To achieve perfect puddings every time, it is essential to double-check ingredient proportions and strictly adhere to suggested cooking times.

Syneresis Effect

Have you ever noticed your pudding turning watery or runny?

This could be due to a natural food process called the Syneresis Effect, which occurs when water separates from the gel-like structure of your pudding.

The combination of milk, sugar, and other ingredients form this structure while the pudding sets.

However, if left undisturbed for too long, this organization can falter, resulting in pockets of excess liquid within the pudding.

It’s important to note that both homemade and instant puddings are susceptible to this phenomenon.

Puddings made with gelatin are especially vulnerable as their delicate network can easily collapse over time.

Additionally, fluctuations in temperature, such as moving the pudding quickly from room temperature to the cold environment inside your fridge, can intensify this process and result in even more escaping liquid.

Temperature Fluctuations

If you want your pudding to maintain its consistency, it’s important to be mindful of temperature changes.

Abrupt shifts in temperature, like taking the pudding out of the fridge and then returning it, can cause it to become watery.

This occurs because both heat and cold can interfere with the pudding’s molecular structure, causing the separation of liquids and solids.

To avoid this, it’s crucial to keep your pudding stored at a steady temperature and avoid exposing it to sudden changes in temperature.

Over Stirring

When making pudding, avoid over-stirring it, as this can make it watery.

Vigorously mixing the pudding can upset the balance of ingredients, causing it to become thinner.

It is important to mix all the ingredients thoroughly, especially for instant pudding, to ensure they are properly incorporated and to achieve a satisfying texture.

Therefore, be mindful not to stir too much when preparing your pudding.

How to Thicken Watery Pudding

To thicken watery pudding, you can add starch or incorporate gelatin into the mixture.

Adding Starch

Adding starch, such as cornstarch, is a practical and effective way to thicken watery pudding.

By adding the right amount of cornstarch, you can easily transform runny pudding into a thick and creamy texture.

The amount of cornstarch needed will depend on the quantity of your pudding.

Tapioca and arrowroot are alternative starches that can also be used to thicken your pudding if you prefer different flavors or textures.

So, next time you find yourself with watery pudding, reach for some starch to save the day!

Incorporating Gelatin

To thicken watery pudding, incorporating gelatin can be a helpful solution.

Gelatin is a protein-based ingredient that forms a gel-like substance when mixed with liquid.

It works by absorbing the excess water in the pudding and giving it a firmer consistency.

To incorporate gelatin into your pudding, you will need to create a gelatin solution by dissolving unflavored powdered gelatin in hot water.

Once dissolved, you can add this solution to your hot pudding mixture and continue stirring until well combined.

This process allows the gelatin to set the pudding and prevent it from becoming watery when refrigerated.

Practical Tips to Prevent Pudding from Getting Watery

Use the correct serving bowl, set the right fridge temperature, and avoid excessive mixing.

Using the Correct Serving Bowl

Leftover pudding should always be stored in a separate serving bowl to prevent it from becoming watery.

This is because storing the pudding in a container that has residual saliva can degrade the starch and release water, resulting in a runny consistency.

By using the correct serving bowl, you can help maintain the desired texture and prevent your pudding from becoming watery.

It’s important to choose a bowl that is clean and free from any contaminants that could affect the pudding’s structure.

Additionally, sudden temperature changes can also cause pudding to become watery.

For example, placing hot pudding directly into a cold serving bowl can lead to condensation forming on the surface of the dessert, resulting in excess moisture being released.

To avoid this issue, make sure to let your cooked or prepared pudding cool down to room temperature before transferring it to the serving bowl.

Setting the Right Fridge Temperature

The temperature at which you set your fridge plays a crucial role in preventing pudding from becoming watery.

Keeping the fridge at a consistent and cool temperature helps maintain the texture and consistency of the pudding.

Avoid setting the temperature too low, as it can cause sudden changes in temperature and lead to watery pudding.

By setting the right fridge temperature, you can ensure that your pudding stays thick and delicious for longer periods of time.

Avoiding Excessive Mixing

Excessive mixing should be avoided when making pudding to prevent it from becoming watery.

When the ingredients are mixed too vigorously, they can become overworked and cause the pudding to lose its desired consistency.

It is important to mix the ingredients thoroughly but gently, especially when using instant pudding mix, to ensure a smooth and creamy texture.

By avoiding excessive mixing, you can enjoy a perfectly thick and delicious pudding every time.

Frequently Asked Questions

Can I fix watery instant pudding?

To fix watery instant pudding, there are a few steps you can take. First, try adding a thickening agent like cornstarch or tapioca starch to the mixture.

These ingredients will help absorb the excess liquid and give your pudding a thicker consistency.

Simply mix in a small amount at a time until you reach your desired thickness. Another option is to incorporate gelatin into the pudding mixture.

Gelatin can help gel and stabilize the texture of the pudding, preventing it from becoming too runny.

Just follow the instructions on your gelatin package for best results.

Additionally, remember that chilling your pudding in the fridge for an extended period of time can also help thicken it up.

The cold temperature will cause any remaining water to solidify, resulting in a firmer pudding texture.

How can I thicken my rice pudding?

To thicken your rice pudding, there are a couple of options you can try. One method is to add a thickening agent such as cornstarch or tapioca starch to the mixture while it’s cooking.

This will help absorb any excess liquid and give the pudding a thicker consistency.

Another option is to let the cooked pudding cool for a bit and then refrigerate it overnight. As it chills, the rice will continue to soak up any remaining moisture, resulting in a thicker texture.

Just be sure not to overcook or stir too vigorously when making your rice pudding, as this can cause it to become watery.

Will freezing pudding make it watery?

Freezing pudding typically does not make it watery. In fact, freezing can actually enhance the creaminess of the pudding.

The texture may change slightly after thawing, but it shouldn’t become excessively watery.

Properly cooled and frozen pudding should retain its deliciousness without losing too much of its original consistency.


In conclusion, understanding why pudding gets watery in the fridge is crucial for preventing this undesirable texture.

Factors such as saliva contamination, inaccurate recipe follow-up, and temperature fluctuations can all contribute to runny pudding.

However, with the right techniques, like adding starch or gelatin and following practical tips to prevent wateriness, you can enjoy a deliciously thick and creamy pudding every time.

Don’t let your dessert be ruined by watery consistency – take control of your pudding’s texture and enjoy the perfect treat!

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