Strawberry-Blackberry Pudding Recipe

Yield: 6 servings
Prep Time:
10 mins
Cook Time:
20 mins
Chill Time:
2 hrs 30 mins
This is a great dessert for a crowd, being both gluten-free and dairy-free. Plus it is quick to make. Just give yourself enough planning ahead to chill the pudding.  Make sure to taste the pudding while you are making it and adjust the sugar to taste. 
Makes 3 1/2 cups


  • 1 1/2 (360ml) cups water
  • 1/4 cup (32g) cornstarch
  • 1/4 teaspoon kosher salt
  • 2 egg yolks
  • 12 ounces (340g) blackberries, fresh or frozen (thawed)
  • 12 ounces (340g) strawberries, fresh or frozen (thawed)
  • 1/2 cup (100g) sugar
  • 3 Tablespoons (45ml) fresh lemon juice (about 1 average lemon)


  1. Whisk together the water, cornstarch, and salt until well combined. Whisk in the egg yolks. Set aside.
  2. Blend the blackberries, strawberries, sugar, and lemon juice into a puree. Pour the puree into a saucepan and bring to a simmer over high heat. Remove from the heat.
  3. Whisk about 1 cup (240ml) of the hot puree into the cornstarch mixture. Pour the tempered cornstarch/berry mixture into the saucepan with the remaining puree, whisking vigorously.
  4. Return the saucepan to the cooktop and heat over medium heat. Bring the pudding to a boil, whisking frequently. The pudding will thicken and the bubbles will rise large and slow, making a "gloop or plop" sound - as the author of Bakeless Sweets perfectly describes.
  5. Continue to simmer for 2 minutes, whisking frequently. Immediately strain the pudding through a wire mesh sieve.  Pour the strained pudding into a shallow container and cover with a piece of plastic wrap or butter wax paper directly touching the top surface of the pudding. Chill for at least 2 hours and serve in dessert cups with a fresh whipped cream. Best eaten within 3 days.

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