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Strawberry Pudding

If you read my last post you’ll know there aren’t going to be any pictures here of milk simmering on the stove. Frankly, I’m relieved. You might not be, but by not including photos I’ve just saved enough time to actually complete a post in the minimal free time I have. And let’s be honest, isn’t a picture of milk simmering about as exciting as watching paint dry?

Instead let me take the time I have to describe to you the creamy and rich, sweet and intense, deliciousness that is this strawberry pudding. Ok, so, it’s um, creamy, and, um, rich, and, uh, sweet, and, well, intense. Shoot. That wasn’t quite what I had in mind, but it’s true. The light pink of the pureed strawberries belies the intensity of the strawberry flavor. The fresh strawberries give it a kick that transports you from the cold grey February day to the height of summer, sitting outside with a warm breeze, the sound of nature awake around you, sun kissing your cheeks, and sweet strawberry juice running down your fingers. If you close your eyes you can feel the texture of the strawberries on your tongue and it knocks awake your taste buds in a delight of sweetness.

In short, I recommend you make it. Of course, you’ll have to if you want to see what it looks like!  😉

Strawberry Pudding

Adapted from The Better Homes and Gardens Cook Book

Ingredients

  • 1/3 cup evaporated cane juice
  • 3 tbsp cornstarch (or arrowroot, or tapioca starch)
  • 1/4 tsp kosher salt
  • 1 cup heavy cream
  • 1.5 cup 2% milk
  • 1 lb strawberries, cleaned and stemmed
Instructions

  • Add the cream, milk, and strawberries to a blender and blend until smooth.
  • In a medium pot off the heat whisk together the sweetener, cornstarch, and salt to combine.
  • Turn the heat on medium and immediately whisk in the liquid. Stir vigorously to avoid creating lumps.
  • Stirring continuously gently simmer over a medium heat for 8-10 minutes or until the mixture has thickened significantly and resembles a pudding texture.
  • Remove pan from the heat and pour the pudding into a heat proof dish for the refrigerator.
  • Gently press a layer of plastic wrap directly onto the top of the pudding to prevent a rubbery layer from forming on the top.
  • Chill in the refrigerator for approximately 4-6 hours and serve.

Preparation time: 2 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings: 6