berry pudding is a dessert that instantly transports me back to my grandmother's kitchen. The air thick with the scent of simmering berries, the gentle warmth of the oven, and the promise of a spoonful of sweet, comforting goodness. It’s more than just a dish; it’s a memory woven into every bite. This easy to make berry pudding is perfect for a cozy night in or a special occasion.
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Why You Will Love This berry pudding Recipe
What makes this berry pudding so special? It’s the ease, the comfort, and the burst of berry flavor that will brighten your day. It’s the kind of dessert that doesn’t require fancy ingredients or hours in the kitchen. It’s quick to prepare, incredibly satisfying, and tastes like a warm hug. I always have frozen berries on hand, so this is a go to when I need something sweet. It’s also a great way to showcase fresh, seasonal berries in the summer. Need another super simple dessert? Check out this Protein Cookie Recipe.
This recipe is designed to be approachable for cooks of all skill levels. It is a classic berry pudding that has been streamlined for your convenience. Feel free to add your own creative twists, too!
Ingredients Needed for This berry pudding Recipe
For the Berry Base:
- 6 cups mixed berries (fresh or frozen: strawberries, blueberries, raspberries, blackberries)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ cup water
For the Pudding Topping:
- 1 ½ cups milk (whole or 2%)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
How to Make This berry pudding Recipe
In a large saucepan, combine the mixed berries, sugar, cornstarch, lemon juice, and water. Stir well to ensure the cornstarch is dissolved.
Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and cook for about 10 to 15 minutes, or until the berries have softened and the sauce has thickened slightly.
Remove from heat and set aside.
While the berry mixture is simmering, prepare the pudding topping. In a separate medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and come to a simmer.
In a separate small bowl, whisk together the egg yolks. Temper the egg yolks by slowly drizzling about ¼ cup of the hot milk mixture into the yolks while whisking continuously. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, for about 1 to 2 minutes, or until the pudding has thickened and is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter is melted and incorporated.
Pour the warm berry mixture into a serving dish or individual ramekins.
Immediately pour the warm pudding topping over the berry mixture, spreading it evenly.
Allow the berry pudding to cool slightly at room temperature, then cover and refrigerate for at least 2 hours to allow it to set completely.
How to Serve This berry pudding Recipe
This berry pudding is delicious served chilled, straight from the refrigerator. For a more decadent treat, top with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of fresh berries or a dusting of powdered sugar also adds a nice touch.
Consider pairing it with a light dessert wine or a cup of herbal tea. If you are feeling adventurous, you could also crumble some graham crackers or shortbread cookies over the top for added texture. Before serving, consider trying a Hamachi Crudo recipe as an appetizer to start a meal off right.
How to Store This berry pudding Recipe
Store any leftover berry pudding in an airtight container in the refrigerator. It will keep for up to 3 days.
Freezing is not recommended, as the pudding texture may change upon thawing. If you do freeze it, be prepared for a slightly grainier texture. Reheating is not usually necessary, as the pudding is best served chilled. However, if you prefer a slightly warmer dessert, you can gently warm it in the microwave for a short period, but be careful not to overheat.
Tips to Make This berry pudding Recipe
Ingredient Swaps: You can use any combination of berries you like. For a tangier flavor, add more raspberries or blackberries. For a sweeter flavor, use more strawberries or blueberries.
Consider using a non-dairy milk alternative to make this Vegan Waffle Recipe berry filling dairy-free.
Success Tip: Make sure to dissolve the cornstarch completely in cold water or milk before adding it to the hot mixture. This will prevent lumps from forming.
Common Mistake to Avoid: Don't overcook the pudding topping. Overcooking can result in a rubbery texture.
Pro Tip: For a richer flavor, use whole milk and good quality vanilla extract.
Helpful Notes for This berry pudding Recipe
The type of berries you use will affect the sweetness of the pudding. Adjust the amount of sugar accordingly. If using frozen berries, there is no need to thaw them before using. Just add them directly to the saucepan.
For an extra layer of flavor, add a pinch of cinnamon or nutmeg to the berry mixture. To prevent a skin from forming on the pudding topping while it cools, press a piece of plastic wrap directly onto the surface.
Variation of This berry pudding Recipe
Seasonal Twist: In the fall, try using apples and cranberries instead of berries. Add a touch of cinnamon and nutmeg for a warm, comforting flavor.
Optional Version: For a more decadent treat, add a layer of crumbled shortbread cookies or graham crackers to the bottom of the serving dish before adding the berry mixture.
Creative Modification: Top the pudding with toasted nuts or a drizzle of chocolate sauce for added texture and flavor.
Frequently Asked Questions
What kind of berries are best for berry pudding?
A mix of berries works best for berry pudding, offering a complex flavor profile. Popular choices include blueberries, raspberries, strawberries, and blackberries.
How do I prevent my berry pudding from being too runny?
To prevent a runny berry pudding, ensure you use the correct amount of thickener, such as cornstarch or tapioca flour. Simmering the pudding for the specified time also helps to achieve the desired consistency.
Can I make berry pudding ahead of time?
Yes, berry pudding can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld together even more beautifully.
Is berry pudding gluten-free?
Berry pudding can easily be made gluten-free by using a gluten-free flour or thickener alternative, like cornstarch or tapioca flour. Always check the labels of your ingredients to ensure they are certified gluten-free.
Conclusion
This simple berry pudding recipe is guaranteed to become a new family favorite. With its ease of preparation and comforting flavors, it's the perfect dessert for any occasion. So, gather your ingredients, put on your apron, and get ready to enjoy a delicious bowl of homemade berry pudding. Let me know in the comments what you think!
Berry Pudding: Easy Recipe You’ll Absolutely Love!
A comforting and easy to make berry pudding with a sweet berry base and creamy vanilla pudding topping. Perfect for a cozy night in or a special occasion.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 6 servings
Category: Dessert
Cuisine: American
Diet: Vegetarian
Nutrition:
Calories: 280
Protein: 6g
Carbs: 45g
Fat: 8g
Ingredients
- 6 cups mixed berries (fresh or frozen: strawberries, blueberries, raspberries, blackberries)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ cup water
- 1 ½ cups milk (whole or 2%)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
Instructions
- In a large saucepan, combine the mixed berries, sugar, cornstarch, lemon juice, and water. Stir well.
- Bring to a simmer over medium heat, stirring occasionally. Reduce heat and cook for 10-15 minutes, until berries have softened and sauce has thickened slightly. Remove from heat.
- While berry mixture simmers, prepare the pudding topping. In a separate medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
- Place saucepan over medium heat and cook, stirring constantly, until mixture begins to thicken and come to a simmer.
- In a separate small bowl, whisk together the egg yolks. Temper the egg yolks by slowly drizzling about ¼ cup of the hot milk mixture into the yolks while whisking continuously.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, for about 1 to 2 minutes, or until the pudding has thickened and is smooth.
- Remove the saucepan from the heat and stir in the vanilla extract and butter until melted and incorporated.
- Pour the warm berry mixture into a serving dish or individual ramekins. Immediately pour the warm pudding topping over the berry mixture, spreading it evenly.
- Allow the berry pudding to cool slightly at room temperature, then cover and refrigerate for at least 2 hours to allow it to set completely.
Notes
- Adjust sugar to taste based on the sweetness of your berries. For a richer flavor, use whole milk and high quality vanilla extract. To avoid skin formation on the pudding while cooling, press plastic wrap directly onto the surface.
