Raspberry pudding is the kind of dessert that feels both cozy and fresh. It’s creamy, lightly sweet, and dotted with tart raspberries that wake everything up. You don’t need special equipment or pastry-level skills—just a saucepan, a whisk, and a little patience.
Serve it chilled in small cups, top it with extra berries, and you’ve got a dessert that looks pretty and tastes even better. It’s great for weeknights, dinner parties, or whenever you want something simple that still feels special.
What Makes This Special
This pudding balances bright raspberry flavor with a silky vanilla base. Unlike heavy custards, it’s light enough to enjoy after dinner without feeling weighed down.
You can use fresh or frozen raspberries, so it works year-round. And the method is straightforward: simmer, whisk, chill, and enjoy. It’s an easy, reliable recipe you can tweak for dietary needs or personal taste.
Shopping List
- Raspberries: 2 cups fresh or frozen (plus extra for topping)
- Milk: 2 cups whole milk (or a creamy non-dairy milk like coconut blend or oat barista style)
- Heavy cream: 1/2 cup (optional but recommended for extra richness)
- Sugar: 1/2 to 2/3 cup, to taste
- Cornstarch: 3 tablespoons (for thickening)
- Egg yolks: 2 large (for silkiness; see Alternatives if skipping)
- Vanilla extract: 1 1/2 teaspoons
- Pinch of salt (enhances flavor)
- Lemon juice: 1–2 teaspoons (optional, brightens the raspberries)
- Butter: 1 tablespoon (optional, for a glossy finish)
- Toppings: whipped cream, extra raspberries, shaved chocolate, or toasted almonds
How to Make It
- Make a quick raspberry mash: In a small saucepan over medium heat, add the raspberries and 2 tablespoons of sugar.
Stir and cook for 3–5 minutes until the berries release their juices and soften. Mash gently with a spoon. If you prefer a smoother pudding, press the mixture through a fine sieve to remove seeds.
Set aside.
- Whisk dry and wet base: In a medium bowl, whisk cornstarch, remaining sugar, and a pinch of salt. In another bowl, whisk milk, cream, and egg yolks until smooth. Slowly whisk the milk mixture into the cornstarch mixture until fully combined, no lumps.
- Cook the pudding: Pour the mixture into a clean saucepan.
Cook over medium heat, whisking constantly, until it thickens and gently bubbles, 5–8 minutes. Keep it moving so it doesn’t scorch. It should coat the back of a spoon.
- Add flavor: Remove from heat.
Whisk in vanilla and butter. Stir in the raspberry puree. Taste and adjust with a bit more sugar or a teaspoon of lemon juice if you want extra brightness.
- Strain for silkiness (optional): For an ultra-smooth texture, strain the pudding through a fine sieve into a large bowl or pitcher.
- Chill: Divide into ramekins or glasses.
Press plastic wrap directly onto the surface to prevent a skin, unless you like that old-school layer. Chill at least 3 hours, or until set and cold.
- Serve: Top with fresh raspberries, a dollop of whipped cream, and a few chocolate shavings or toasted nuts for contrast. Serve cold.
Keeping It Fresh
Store the pudding covered in the fridge for up to 3 days.
Keep toppings separate until serving so they stay crisp. If the pudding thickens too much in the fridge, whisk briefly before serving to loosen it. Avoid freezing—dairy-based puddings can turn grainy after thawing.
Health Benefits
- Raspberries are nutrient-dense: They’re rich in fiber, vitamin C, and antioxidants, which support immune health and may help reduce inflammation.
- Controlled sweetness: You can adjust the sugar to your preference, especially if your raspberries are naturally sweet.
- Portion-friendly dessert: Serving in small cups helps keep portions reasonable while still feeling satisfying.
- Potential calcium boost: Using milk and a bit of cream offers calcium and protein.
Non-dairy options can be fortified too.
What Not to Do
- Don’t crank up the heat: High heat can curdle the eggs or scorch the milk. Gentle, steady heat is your friend.
- Don’t stop whisking: Pudding thickens fast. Keep it moving to avoid lumps and hot spots.
- Don’t skip the taste test: Raspberries vary in tartness.
Adjust sugar and lemon at the end so the flavor pops.
- Don’t pour into hot containers: Let glassware cool if it’s warm from the dishwasher to prevent cracks.
- Don’t add toppings too early: Whipped cream and nuts get soggy. Add right before serving.
Alternatives
- No eggs: Skip the yolks and increase cornstarch to 4 tablespoons. Texture will be slightly less rich but still creamy.
- Dairy-free: Use a creamy plant milk (oat barista blend, full-fat coconut mixed with almond, or cashew).
Swap butter for a teaspoon of neutral oil or omit.
- Refined sugar-free: Sweeten with maple syrup or honey to taste. Add during the raspberry cook and reduce the milk mixture’s sugar accordingly. Note that liquid sweeteners may soften the set slightly.
- Extra tang: Stir in a few spoonfuls of plain Greek yogurt after the pudding cools slightly.
It adds body and a cheesecake vibe.
- Seedless finish: Always strain the raspberry puree if you prefer a smooth, pastry-style pudding.
- Berry swaps: Blueberries, strawberries, or a mixed-berry blend work well. Adjust sugar and lemon to balance.
FAQ
Can I use frozen raspberries?
Yes. Thaw them first or cook them straight from frozen when making the raspberry mash.
They release more juice, which is great for flavor—just simmer a minute longer to reduce excess liquid.
How thick should the pudding be on the stove?
When it’s ready, the pudding should be glossy and thick enough to coat the back of a spoon. If you drag a finger across the spoon, the line should stay clean. It will thicken more as it chills.
Why did my pudding turn lumpy?
Lumps come from heat that’s too high or from stopping whisking.
If it happens, take the pot off the heat and whisk vigorously. You can also strain it through a fine sieve to rescue the texture.
Can I make it ahead for a party?
Absolutely. Make it the day before and keep it covered in the fridge.
Add toppings right before serving so everything looks fresh and neat.
What if I don’t have cornstarch?
Use potato starch in the same amount, or 4–5 tablespoons of all-purpose flour. Flour will make the texture slightly less silky and may need an extra minute or two of cooking.
Is it safe for kids?
Yes, this is a family-friendly dessert. If you’re avoiding eggs for any reason, use the egg-free alternative with extra cornstarch.
Keep portion sizes small for toddlers due to the sugar content.
Can I reduce the sugar a lot?
You can, but go gradually. Raspberries are tart, so if you cut too much, the pudding may taste sharp. Start with 1/2 cup sugar and add a little more after tasting the warm mixture.
How do I prevent a skin from forming?
Press plastic wrap directly onto the surface before chilling.
If a skin forms and you don’t mind it, whisk it in before serving or peel it off.
What’s the best milk to use?
Whole milk gives the nicest body, especially with a splash of cream. For dairy-free, choose a thicker plant milk (oat barista, cashew, or a coconut blend) for a similar texture.
Can I turn this into a pie filling?
Yes. Pour the warm pudding into a pre-baked, cooled crust—graham cracker or chocolate cookie works well.
Chill until set, then top with whipped cream and berries.
Wrapping Up
Raspberry pudding is simple, bright, and wonderfully creamy. It’s easy to make, easy to customize, and kind to your schedule. With a few pantry basics and a bowl of berries, you get a dessert that feels both homey and polished.
Keep a batch chilling in the fridge, and you’re always just a spoonful away from something sweet and refreshing.