130g (or ½ cup + 2 tablespoons + 1 teaspoon) granulated sugar
pinch of salt
240ml (or 1 cup) whole milk
Instructions
Combine flour, sugar and salt in a medium-sized saucepan. Whisk together. Add the milk and whisk until combined.
Place saucepan over low heat and allow the mixture to come to a boil, whisking continuously. Once the mixture starts bubbling, cook for 1-2 minutes, stirring with a rubber spatula and scraping the sides and bottom of the pan as your go. Remove from heat and stir for a minute to knock some of the heat out of the pudding.
Using a rubber spatula, scrape the pudding onto a clean plate and immediately cover it with plastic wrap, pressing the plastic wrap directly onto the pudding to keep a skin from forming. Allow to cool to room temperature.
Notes
I usually make the pudding base (and cake layers if I'm making a cake) a day ahead, so it has time to cool overnight.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/05/13/less-sweet-flour-buttercream-pudding-consistency-visual-guide/