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Agar-agar milk pudding with condensed milk and raspberry
4.8 from 60 votes

Agar-agar milk pudding with condensed milk and raspberry

This pudding features agar-agar to set a creamy milk base blended with condensed milk and layered with fresh or frozen raspberries cooked with sugar and a touch of agar-agar. The jelly-like raspberry layer rests beneath a smooth milk pudding showcasing mild sweetness and a subtle salt pinch to enhance flavors. The dessert balances tart fruit and creamy textures with a gentle gelled structure.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
2 mins
Total Time
42 mins
Servings: 16
Calories: 85 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 2 teaspoons agar-agar powder
  • ⅔ cup condensed milk see the note.
  • 3 cups milk see the note, whole
  • 5 teaspoons corn starch or cornflour
  • Pinch salt see the note
  • 2 cups raspberry frozen or fresh
  • ½ cup water
  • 1 ½ tablespoons granulated sugar

Instructions

    Cup of Yum
  1. Get your pudding mould ready, the one that can hold approximately 1.5-litre liquid.
  2. Put most of your raspberries on the bottom of the mould. Leave about 10-15 raspberries for the pudding.
  3. In a small saucepan, put the rest of the raspberries in. Add the water, sugar and ½ teaspoon of agar-agar powder.
  4. Heat it at medium heat as you stir and mash the fruits.
  5. When it reaches boiling point, continue to cook further for another 3 minutes as you keep stirring. 
  6. Then pour the mixture over the raspberries little by little. You don’t want to pour it all out at one go. Otherwise, the fruits will float up (see the note).
  7. When your berries pudding is almost set you can start cooking your milk pudding.
  8. In a saucepan, put about 650 ml of the milk in together with the rest of agar-agar powder (1 ½ tsp), condensed milk, and a pinch of salt. Stir well and boil it at medium heat.
  9. Take care and keep stirring.
  10. At the same time put the rest of the milk in a measuring jug and add in the cornflour. Stir it well, and set aside. 
  11. When you see fine boiling bubbles around the milk in the saucepan, pour some of the milk into the milk & cornflour mixture. Using a whisk, stir carefully.
  12. Then put the mixture back into the saucepan, and continue to cook.
  13. Keep stirring every now and again until the mixture is boiling. 
  14. After about 3 minutes boiling, pour the milk mixture in the mould on the top of your raspberry mixture.
  15. Let it set and enjoy your pudding. 

Notes

  • You can substitute condensed milk with a mix of granulated sugar, milk, and agar-agar powder if preferred.
  • Pour the raspberry mixture slowly over berries to keep them at the bottom without floating.
  • Semi-skimmed or skimmed milk can replace whole milk; for vegan versions, use coconut or almond milk with vegan condensed milk.
  • A pinch of salt enhances the sweetness and flavor of the pudding.
  • Make sure the milk pudding is ready before the raspberry layer fully sets so layers bind well.

Nutrition Information

Serving 1g Calories 85kcal (4%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Cholesterol 9mg (3%) Sodium 46mg (2%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 85

% Daily Value*

Serving 1g
Calories 85kcal 4%
Carbohydrates 13g 4%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 46mg 2%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.