"Pudding" in the American sense of the word, that is.

I tried a simple, eggless chocolate pudding cooked with flour and it
seemed to work just as well as cornstarch. Since flour is cheaper,
what's the advantage of cornstarch?

However, vanilla pudding (the same recipe, minus the cocoa) always
burns no matter how careful I am, so I assume using flour wouldn't
help.


Lenona.