What to do with those beautiful strawberries that you bought, and sadly didn’t use, right before you went out of town for a long weekend? Still very delicious, they are no longer looking their absolute best. Cooking seemed like the best answer for the not-quite-perfectly gorgeous pint sitting in my fridge this morning. I hadn’t made a baked pudding in a while, and while I couldn’t find a recipe anywhere for a strawberry baked pudding, the Passionfruit Pudding recipe in bills food presented itself as a good starting point.
These puddings are very quick and easy to make, and they taste like warm and moist strawberry clouds. The only drawback is how quickly the deflate, but even once “sunk” they remain light and utterly delicious.
The strawberries in their glory days
Makes 4 individual puddings
1 pint of fresh strawberries
1 t cane sugar
juice from 1 lemon
2 tablespoons unsalted butter
1/2 cup caster sugar
1/3 cup all purpose flour
3/4 cup milk
2 eggs, separated
To start, make a strawberry puree by slowly heating strawberry slices with the cane sugar and lemon juice, until they are soft. Strain the puree through a fine sieve to remove the seeds and excess pulp.
Butter 4 small ramekins and set aside. Preheat your oven to 350F.
Beat the butter and sugar in a medium bowl until combined. Sift in the flour. Stir in the milk, egg yolks and 1/4 cup of the strawberry puree till combined.
In a copper bowl, whisk the egg whites until stiff. Fold in 1/2 of the whipped whites into the batter. Then, fold the mixture into the remaining whites. Gently pour into the ramekins and bake for about 15 minutes or until the top is light golden brown.
Serve immediately (they shrink very quickly) topped with the remaining strawberry puree.
Technorati Tags: Food, Photography
15 thoughts on “Baked Strawberry Pudding”
WOW!!! That looks gorgeous and SO delicious!
hi, i saw your plug on the egullet topic about foodblogs. Great photo’s and I’ve saved this strawberry pudding recipe.
Wish I wasn’t trying to diet, this looks yummy
That picture is beautiful. I?Ã‡Â¬Â¥m rushing to the market for a pint of strawberries this instant.
That looks absolutely divine.
Pamela – I know. I kind of am too, so I could only just taste 🙁 And now a run is due.
Lobstersquad – Thanks so much for stopping in. I hadn’t seen your blog before, and your illustrations are amazing! I am in love with what you are doing over there…
This is such a lovely dessert for the strawberry lover that I am. Gorgeous enticing pics!
Thanks so much for that link! I?Ã‡Â¬Â¥ve only been blogging for a few weeks, this is such fun!
Thanks Bea! I was definitely inspired by your month of strawberries!
Lobstersquad – you bet!
Piggy – Thanks!
It looks so yummy. I am so excited strawberries are finally available i can’t stop looking for new ways to use them.
This really does look good. Always wanted a recipe to give me an excuse to buy those cute Ramekin dishes.
“1 t cane sugar” – can you tell me how much cane sugar this is? one teaspoon? one tablespoon?
It’s a teaspoon.