Raspberry Pudding Recipe

So, you’re staring into the fridge, hoping a delicious dessert has magically materialized since the last time you looked (which was approximately 90 seconds ago). We’ve all been there. You want something gloriously tasty that doesn’t require a culinary degree or a full-on kitchen meltdown. What if I told you the answer is a luscious, creamy, and embarrassingly easy raspberry pudding? Let’s get to it.

Why This Recipe is Awesome

Let’s cut to the chase. This isn’t your grandma’s fussy, stovetop-stir-until-your-arm-falls-off pudding. This recipe is gloriously, magnificently simple. We’re talking about a dessert that looks and tastes like you slaved away, but secretly comes together with minimal effort. It’s idiot-proof—even I didn’t mess it up, and I once mistook salt for sugar. True story. Plus, that vibrant pink color? It’s an instant mood booster. You get a major payoff for very little work. It’s the culinary equivalent of finding a $20 bill in your pocket.

Ingredients You’ll Need

Gather your squad. Most of this is probably already in your kitchen, just waiting for its moment to shine.

• Fresh Raspberries: About 2 cups. The star of the show! Frozen work in a pinch, too (see, we’re already flexible).
• Whole Milk: 2 cups. For that dreamy, creamy base. The richer the milk, the richer the pudding, IMO.
• Heavy Cream: 1/2 cup. Because we’re not here to count calories; we’re here to make dreams come true.
• Granulated Sugar: 3/4 cup. Sweetness to balance the raspberry tartness. You do you, though—adjust to your taste.
• Cornstarch: 1/4 cup. This is our thickening hero. Don’t skip it unless you want raspberry soup.
• A Pinch of Salt: Trust me, it makes all the other flavors pop.
• Butter: 1 tablespoon. For a little extra silkiness and shine.
• Vanilla Extract: 1 teaspoon. The secret weapon that makes everything taste like a fancy bakery.

PIN IT

Step-by-Step Instructions

1. Mash Those Berries. In a medium bowl, take your raspberries and give them a good mash with a fork. You want some texture, so don’t go making a smooth puree. A few lumps are totally fine—they’re ~flavor pockets~.
2. Create the Pudding Base. In a saucepan (off the heat!), whisk together the milk, cream, sugar, cornstarch, and salt. Whisk it until it’s completely smooth with no cornstarch lumps. This is your one job to avoid a clumpy disaster. You got this.
3. Cook to Perfection. Now, turn the heat to medium. Cook the mixture, whisking constantly. I mean it. CONSTANTLY. You’re not just stirring; you’re aerating and preventing scorching. In about 5-7 minutes, it will start to thicken. Keep going until you get a thick, bubbling lava consistency.
4. Bring It All Together. Remove the pan from the heat. Immediately stir in the mashed raspberries, butter, and vanilla. The residual heat will cook the berries slightly and melt the butter into a glorious, pink pool of joy.
5. Chill Out. Pour the pudding into a large bowl or individual serving glasses. Press a piece of plastic wrap directly onto the surface of the pudding. This prevents a weird skin from forming—nobody wants that. Refrigerate for at least 4 hours, or ideally, overnight. Patience is a virtue, and it’s rewarded with cold, creamy pudding.

Common Mistakes to Avoid

• Not Whisking Enough: If you get lazy with the whisk, cornstarch forms little demon clumps. Whisk vigorously from the start for a silky-smooth texture.
• Impatience: Don’t try to speed up the chilling process by putting it in the freezer. It’ll make the texture weird and icy. The fridge is your friend here.
• Skipping the Plastic Wrap Shield: I see you. You think it’s not a big deal. Then you get a leathery skin on top. Press that wrap on the surface. Thank me later.

Alternatives & Substitutions

Dietary needs or just out of an ingredient? No panic. We can pivot.

• Dairy-Free? Easy. Swap the milk and cream for full-fat canned coconut milk. It’s incredibly rich and works perfectly.
• Less Sugar? You can reduce the sugar to 1/2 cup, but remember raspberries are tart! Taste as you go.
• Different Berry? Go for it! Strawberries, blackberries, or a mix would all be fantastic. The recipe remains the same.
• No Fresh Berries? Frozen raspberries are a perfect substitute. No need to thaw—just toss ’em in straight from the bag.

FAQs

 Can I use margarine instead of butter? Well, technically yes. But why? Butter gives it a richer, cleaner flavor. IMO, it’s worth it for that little bit of extra magic.My pudding is too runny. What did I do wrong? You probably didn’t bring it to a full, thick boil. The cornstarch needs to hit a certain temperature to activate its thickening powers. FYI, it will also thicken significantly more as it chills.How long will this keep in the fridge? This glorious pudding will be happy in an airtight container for up to 4 days. If it lasts that long.Can I make this into popsicles? YES. Pour the mixture into popsicle molds before chilling and freeze. You’ll have the creamiest, most delicious berry pops on the block.Is there a way to make this without cornstarch? You can use an equal amount of arrowroot powder as a 1:1 substitute. I don’t recommend flour, as it gives a pasty taste and texture.

Final Thoughts

And there you have it. A dessert that’s ridiculously easy but looks and tastes like it came from a patisserie. You’ve just unlocked a new level of lazy-genius cooking. Now go impress someone—or, let’s be real, yourself—with your newfound skills. You’ve absolutely earned a big spoonful of that pink, creamy goodness. Enjoy every bite

Related Recipe

• Rhubarb Pie Recipe
• Marionberry Pie Recipe
• Banana Pudding Recipe