Agar-agar milk pudding with condensed milk and raspberry

Get your pudding mould ready, the one that can hold approximately 1.5-litre liquid.

Put most of your raspberries on the bottom of the mould. Leave about 10-15 raspberries for the pudding.

In a small saucepan, put the rest of the raspberries in. Add the water, sugar and ½ teaspoon of agar-agar powder.

Heat it at medium heat as you stir and mash the fruits.

When it reaches boiling point, continue to cook further for another 3 minutes as you keep stirring.

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).

When your berries pudding is almost set you can start cooking your milk pudding.

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.

Take care and keep stirring.

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.

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.

Then put the mixture back into the saucepan, and continue to cook.

Keep stirring every now and again until the mixture is boiling.

After about 3 minutes boiling, pour the milk mixture in the mould on the top of your raspberry mixture.

Let it set and enjoy your pudding.