Step-by-Step Preparation
Making the Pudding
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Start by combining your dry ingredients: In a medium-sized saucepan, whisk together 80 grams of sugar and 30 grams of cornstarch. Mixing these first ensures the cornstarch is evenly distributed and prevents clumping when you add the milk.
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Add the milk slowly: Gradually pour in 500 grams of milk while stirring constantly with a whisk or spoon. Stirring as you pour helps incorporate the liquid smoothly and stops lumps from forming.
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Cook gently over medium heat: Place the saucepan on the stove and keep stirring constantly. The key here is patience — continuous stirring ensures the pudding cooks evenly and thickens without sticking to the bottom.
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Watch for thickening: After a few minutes, you’ll notice the mixture start to thicken and coat the back of your spoon. This is the perfect pudding texture — creamy and smooth.
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Remove from heat and cool: Once thickened, transfer the pudding into a clean bowl. Cover it lightly with plastic wrap or a lid to prevent a skin from forming on top. Place it in the refrigerator to chill for about 20 minutes. This cooling step helps the pudding set properly and makes it refreshing to eat.
Preparing the Raspberry Sauce
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Combine raspberries and sugar: In another saucepan, add 200 grams of frozen raspberries along with 50 grams of sugar. Heat gently over medium heat, stirring occasionally to start breaking down the fruit.
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Prepare the cornstarch slurry: While the raspberries warm up, dissolve 10 grams of cornstarch in 50 grams of cold water. Mixing it in cold water first prevents lumps from forming when added to the hot fruit.
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Add the slurry to the raspberries: Pour the cornstarch mixture into the saucepan with the raspberries. Stir constantly as the sauce cooks — this keeps the texture smooth and ensures even thickening.
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Simmer until thickened: Continue to cook for several minutes until the sauce becomes glossy and thick enough to coat the back of a spoon. The raspberries will release their juices and combine with the thickened cornstarch, creating a luscious sauce.
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Cool the sauce: Remove the saucepan from heat and let the raspberry sauce cool to room temperature before transferring it to the fridge. Chill for at least one hour so it’s perfectly cold and ready to serve.
Bringing It All Together
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Serve the pudding: Take the chilled pudding out of the refrigerator and spoon it into individual dessert bowls or glasses.
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Add the raspberry topping: Generously drizzle the cold raspberry sauce over the pudding. The tartness of the sauce perfectly complements the creamy sweetness of the pudding.
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Optional garnishes: If you want to get fancy, consider adding fresh raspberries, a sprig of mint, or a sprinkle of powdered sugar on top for extra flair.
Tips for Success
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Avoid lumps: Always add milk gradually while stirring the dry ingredients, and stir continuously while cooking. This is the secret to a perfectly smooth pudding.
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Adjust sweetness: Feel free to tweak the sugar amounts depending on your taste or the natural sweetness of your fruit.
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Make it dairy-free: Swap regular milk for almond, oat, or coconut milk for a vegan-friendly version.
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Storage: This dessert keeps well in the fridge for up to 2 days, so you can prepare it in advance.
Enjoy Your Homemade Delight!
This 5-minute no-bake dessert is proof that you don’t need fancy ingredients or complicated steps to create something delicious and impressive. Whether you’re treating yourself after a long day or serving friends and family, this pudding with raspberry sauce is always a hit — creamy, fruity, and perfectly refreshing.