Raspberry Pudding: Easy Creamy Dessert Recipe

Okay, let’s cut to the chase: you want dessert. Not just any dessert, but something sweet, creamy, and fruity that doesn’t make you question all your life choices afater eating it. Enter: raspberry pudding. It’s lush, it’s tangy, it’s sweet, and it’s basically a hug in dessert form. Plus, you don’t need a Michelin star to pull this off—you just need some raspberries, a few basics, and the willingness to stir a little. Sound doable? Yeah, I thought so.

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Why This Recipe is Awesome

It’s idiot-proof. Seriously, if I didn’t screw it up, you’re golden.
You get that sweet-tart raspberry magic without needing to sell your soul at a fancy bakery.
Perfect for literally any mood: sad? Eat pudding. Happy? Eat pudding. Existential crisis at 2am? Guess what—eat pudding.
Bonus: It looks super fancy in a glass cup, but it’s secretly as easy as making instant noodles.

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Ingredients You’ll Need

Grab these goodies, and you’re halfway there:

Raspberries (fresh or frozen, about 2 cups) – the star of the show, duh.
Sugar (½ cup) – because raspberries can be dramatic and need a little sweetening.
Milk (2 cups) – whole milk makes it creamier, but you do you.
Cornstarch (3 tbsp) – the pudding thickener, aka your magic wand.
Vanilla extract (1 tsp) – adds that fancy bakery vibe.
Pinch of salt – tiny but mighty. Balances the sweetness like a pro.
Optional: Whipped cream or mint leaves for garnish – because we like to be extra.

Step-by-Step Instructions

Follow these steps, and you’ll have a pudding that deserves its own fan club:

Make the raspberry base. Toss your raspberries and half the sugar in a saucepan. Cook on medium heat until they soften and get saucy. (Yes, saucy. Like that one friend who overshares after two glasses of wine.)
Strain the seeds. Optional, but highly recommended unless you like crunchy pudding. Use a sieve and press out the juice/puree.
Mix the milk magic. In another bowl, whisk milk, cornstarch, remaining sugar, and salt until smooth. No lumps, please—we’re making pudding, not concrete.
Heat it up. Pour the milk mixture into the saucepan with raspberry puree. Stir constantly over medium heat until it thickens. Don’t stop stirring, or you’ll end up with scrambled egg vibes. Nobody wants that.
Add vanilla. Stir in the extract at the end for a lovely, fragrant finish.
Cool it. Pour the pudding into serving cups. Chill in the fridge for at least 2 hours (hardest part, I know).
Top it off. Add whipped cream, fresh raspberries, or a sprig of mint if you want to look like you tried harder than you did.

Common Mistakes to Avoid

Skipping the constant stirring. Unless you’re into lumpy pudding, in which case… I can’t help you.
Not tasting as you go. Raspberries can be moody—sometimes sweet, sometimes tart. Adjust sugar unless you want a “pucker face” pudding.
Forgetting to chill. Warm pudding is just sad soup. Give it time to set, trust me.
Using skim milk. Don’t. This is dessert, not a diet shake.

Alternatives & Substitutions

No raspberries? Try strawberries, blueberries, or even mango. (Yes, mango pudding slaps.)
No cornstarch? Arrowroot powder or tapioca starch will do the trick.
Dairy-free? Use almond milk or coconut milk, but keep in mind it’ll change the flavor. Coconut + raspberry = tropical vacation vibes.
Want it sweeter? Add a drizzle of honey or white chocolate chips on top.
Hate seeds? Use seedless raspberry jam instead of fresh berries—it’s the lazy hack of the century.

FAQ

Can I make this ahead of time?

Absolutely. It actually needs chill time, so making it a day before is chef’s kiss perfection.

What if I only have frozen raspberries?

No problem. Just thaw them a bit first, then follow the same steps. The flavor is just as good.

Can I make it sugar-free?

Sure, swap sugar with a sweetener like stevia or monk fruit. Just don’t expect it to taste exactly the same. (But hey, your dentist will thank you.)

Do I really need to strain the seeds?

If you like the crunch, leave them in. Personally, I think pudding should be smooth and silky, not a dental hazard.

Can I serve this warm instead of chilled?

Technically yes, but then it’s more like a raspberry custard soup. And honestly, that sounds weird.

How long does it last in the fridge?

Up to 3–4 days, if you can resist eating it all before then. (Spoiler: you won’t.)

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Final Thoughts

There you have it—raspberry pudding that’s creamy, fruity, and ridiculously easy to make. It’s one of those desserts that looks fancy but takes less brainpower than remembering your Netflix password. So, whip it up, chill it down, and serve it like the kitchen rockstar you are.

Now go impress someone—or just treat yourself, because you totally deserve it. And when you’re scraping the last spoonful out of the cup? Don’t worry, I won’t judge.

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