Vanilla Pudding With Raspberries

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8 Ingredients

Number of servings

100grams caster sugar
3tablespoons cornflour
3 large egg, yolks only
1/2teaspoons salt
2 cup semi-skimmed milk
15grams unsalted butter
3teaspoons vanilla extract
30-40 raspberries (to serve)

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This simple pudding is no more than a chilled vanilla custard. Serve it with raspberries for a sweet-sharp flavour contrast.

Method

Step 1 of 4

Place the sugar, cornflour, egg yolks, and salt in a large bowl. Pour in half the milk and whisk until well combined and smooth.

Step 2 of 4

Heat the remaining milk in a saucepan over a medium-low heat, until steaming. Pour half the hot milk into the yolk mixture, in a steady stream, whisking constantly to combine. Then pour the yolk and milk mixture back into the pan and mix well to combine.

Step 3 of 4

Increase the heat to medium and bring to the boil, stirring constantly. Reduce the heat to a simmer and cook for a further 1 minute, stirring, until the mixture has thickened. Remove and strain through a fine sieve into a large bowl.

Step 4 of 4

Whisk in the butter and vanilla extract until evenly combined. Cover with cling film, making sure it touches the top of the pudding. Chill for at least 3-4 hours. Serve it with raspberries. You can store the pudding in an airtight container in the fridge for 2-3 days.