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Raspberry Pudding1
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Raspberry Pudding Recipe

Prep Time10 minutes
Cook Time15 minutes
Freeze Time2 hours
Total Time2 hours 25 minutes
Calories: 180kcal

Ingredients

  • Fresh or frozen raspberries – Fresh gives peak flavor frozen works when life happens.
  • Milk – Whole milk makes it richer but use what you’ve got.
  • Cornstarch – The unsung hero that gives the pudding its silky thickness.
  • Sugar – Just enough to balance the tart raspberries.
  • Lemon zest – The secret freshness booster. Don’t skip it.
  • Vanilla extract – Because dessert without vanilla feels unfinished.
  • Salt – A tiny pinch to wake everything up.

Instructions

  • Cook the raspberries.
  • Add raspberries and sugar to a saucepan over medium heat. Stir and let them break down until juicy and fragrant, about 5–7 minutes.
  • Blend until smooth.
  • Blend the raspberry mixture until silky. If you hate seeds, strain it. If you don’t mind texture, live boldly and skip it.
  • Mix the base.
  • Whisk milk, cornstarch, salt, and lemon zest in a clean saucepan until smooth. No lumps allowed—be thorough.
  • Cook until thick.
  • Pour in the raspberry puree and cook over medium heat, whisking constantly. It thickens fast, so don’t walk away like it owes you money.
  • Finish with vanilla.
  • Remove from heat and stir in vanilla. The pudding should coat the back of a spoon like it means business.
  • Chill and set.
  • Pour into serving bowls, cover, and chill for at least 2 hours. This is the hardest part—waiting.