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Snacks
Vanilla milk pudding with warm berry sauce
Easier-to-swallow option below ↓pudding-glass, berry-sauce
This is the pudding your grandmother knew — milk122 kcal, sugar, a little cornstarch, real vanilla. We make it with extra cream so it feels luxurious and stays easy even on days when chewing feels like too much.
It takes ten minutes on the stove and then patience while it sets. The berry sauce is just frozen berries warmed with a spoon of sugar until they collapse into a jammy puddle. Nothing fancy, everything kind.
Why it works
Milk and cream together are one of the simplest, most accepted ways to add calories. The soft set means you can eat it with a spoon or, if needed, drink it from a glass.
Save this recipe
Vanilla milk pudding with warm berry sauce
Prep
10 min
Cook
15 min + chill
Serves
6
Per serving
+470
Ingredients
- 3 cups whole milk149 kcal
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tsp vanilla extract or 1 vanilla pod
- Pinch of salt
- For sauce: 300g mixed berries (fresh or frozen), 2 tbsp sugar, squeeze of lemon
Method
- Whisk the cornstarch with a little of the cold milk until smooth. Heat the rest of the milk, cream, sugar and salt in a saucepan.
- When it is steaming, whisk in the cornstarch slurry and cook, stirring constantly, until it thickens and just begins to bubble.
- Remove from heat, stir in the vanilla, pour into serving glasses or a bowl and chill at least 2 hours.
- For the sauce, warm the berries with sugar and lemon in a small pan until they soften and release their juices. Spoon over the chilled pudding.
A few crumbled biscuits or a drizzle of extra cream on top turns it into something that feels like a treat.
Make it your own
- Make a big batch on the weekend — it keeps for 4 days and is there when you need it.
- Swap the berries for stewed apple, poached pear or a spoon of good jam.
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