Combine 1/3 cup (75 mL) sugar, corn starch and salt in a medium saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Stir in butter, vanilla and orange peel.
Place raspberries in shallow 8-inch (20cm) round serving dish. Pour pudding over raspberries. Cover and refrigerate about 4 hours.
Combine sugar and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until light golden. Quickly drizzle over chilled pudding. Refrigerate 15 minutes. Serve immediately, or topping will soften. To serve, crack topping with back of spoon.