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In a saucepan, mix 80g of sugar with 30g of cornstarch.
Gradually add 500g of milk, stirring constantly to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture thickens.
Transfer the pudding to a bowl and refrigerate for 20 minutes.
Raspberry sauce preparation:
In a saucepan, combine 200g of frozen raspberries with 50g of sugar.
Dissolve 10g of cornstarch in 50g of cold water and add to the raspberries.
Cook over medium heat, stirring constantly, until the sauce thickens. Let
the raspberry sauce chill in the refrigerator for 1 hour.
Pour the cooled pudding into dessert dishes.
Drizzle the cooled raspberry sauce over the pudding.
Enjoy!
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