Instructions:
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Make the pudding:
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In a saucepan, whisk together the sugar and cornstarch.
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Gradually pour in the milk, stirring constantly to prevent lumps.
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Cook over medium heat, stirring continuously, until thickened (about 3-5 minutes).
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Transfer to a bowl and refrigerate for 20 minutes to set.
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Make the raspberry sauce:
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In another saucepan, combine the frozen raspberries and sugar.
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Mix the cornstarch with cold water until smooth, then add to the raspberries.
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Cook over medium heat, stirring often, until the sauce thickens (about 3-4 minutes).
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Let it cool in the fridge for 10-15 minutes.
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Assemble & serve:
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Divide the pudding into serving cups or bowls.
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Drizzle with the raspberry sauce and enjoy!
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Tip: For extra flair, top with fresh berries or a sprinkle of crushed cookies! 🍓✨
