Baked Raspberry Vanilla Pudding
Indulge in the luscious simplicity of Baked Raspberry Vanilla Pudding, a cozy dessert bursting with fresh, juicy raspberries enveloped in a creamy vanilla-infused custard. This elegant yet easy-to-make dish features a light and tender texture that’s achieved by whisking together eggs, sugar, and whole milk, then subtly enhanced with a touch of melted butter and pure vanilla extract. The raspberries add a tart and fruity contrast that pairs beautifully with the pudding's sweet, custard-like base. Perfectly golden and slightly crisp on top, this pudding bakes to perfection in just 40 minutes and is ideal for entertaining or treating your family. Dust it with powdered sugar for a delicate finish, and serve warm with whipped cream or a scoop of vanilla ice cream for an irresistible dessert. Whether you’re using fresh berries in summertime or frozen ones year-round, this easy pudding recipe is destined to be a go-to favorite for any occasion.
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Recipe Information
Ingredients
- 250 grams raspberries (fresh or frozen)
- 50 grams all-purpose flour
- 100 grams granulated sugar
- 50 grams unsalted butter (melted and slightly cooled)
- 3 large eggs
- 300 milliliters whole milk
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- 15 grams powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish or individual ramekins with butter.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture becomes pale and slightly frothy.
Slowly add the melted butter to the egg-sugar mixture, whisking constantly to combine.
Sift in the all-purpose flour and add the pinch of salt. Mix until smooth and free of lumps.
Gradually pour in the milk while continuing to whisk, ensuring the batter is well incorporated and lump-free.
Stir in the vanilla extract to add a fragrant, rich flavor to the batter.
Spread the raspberries evenly across the bottom of your prepared baking dish or ramekins.
Carefully pour the batter over the raspberries, ensuring they remain evenly distributed but some peek through to the surface.
Place the baking dish on the middle rack of your preheated oven and bake for 35-40 minutes, or until the pudding is golden on top and set in the middle. You can test by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Remove the pudding from the oven and let it cool slightly. Dust with powdered sugar for an elegant finish, if desired.
Serve warm or at room temperature. Enjoy as is, or pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 141.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 459 mg | 35% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
