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Tuesday, January 24, 2023

Strawberry Pudding (No Gelatin, No Whipped Cream, No Agar Agar)

Strawberries are in season and this is the time to make the best of fresh strawberries. I tried making this simple pudding with the basic ingredients available at home. The pudding can be whipped up in no time and is a crowd pleaser for small kitty parties or birthday parties.The pudding tastes yummy with the tangy sweet topping with little bits of cooked strawberry and soft custard. This pudding is very light pink in colour, if you wish brighter colour add a drop of pink, which I haven't added (this is the natural colour of strawberry purée in pic). Do give this a try and enjoy !!

Please scroll down to the end of this page for more strawberry recipes.

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~6-8 small pudding cups
milk 2 cups
sugar 1/2 cup (2 tbsp+ 1/4 cup+ 2 tbsp)
corn starch/ flour 1/3 cup
strawberry 1 pack (250 gms)
lemon juice 2 tsp

  • Wash and clean the strawberries. Remove the stem and cut the strawberries. Divide the strawberries in half. Add half of the strawberries to a blender jar, add 2 tbsp sugar. Blend until smooth. Keep aside the cut strawberries, blended purée.
  • Mix 1/4 cup milk to corn flour without lumps and keep aside.
  • Heat a pan and add remaining milk. Boil the milk, add sugar (1/4 cup). Mix well, add the corn flour mixed milk to the boiling mix and cook till this thickens considerably. Switch off flame and leave to cool.
  • When the mix is warm, add the puréed strawberry mix. Give a quick stir (no need to cook again).
  • Strain this mix to get a smooth pudding consistency. You may have to move with a spatula in the mix to strain.
  • Finally, add to pudding bowls and refrigerate until set or two hours.
  • In another pan, add the cut strawberries and 2 tbsp sugar. Add a tbsp of water and keep stirring continuously until the strawberries are cooked and sugar is dissolved. The sauce thickens, add a tbsp of lemon juice and switch off flame. Cool slightly and scoop on top of the pudding. Refrigerate again for half an hour. Enjoy !!

* The main pudding is mildly sweet which we liked, but if you are a sweet tooth add another 2tbsp of sugar.
* Adding lemon adds a tangy flavoured topping and prevents sugar crystallization.
* This pudding is very light pink in colour, if you wish brighter colour add a drop of pink. I left in the natural colour.
* If you love to demold the pudding, then spray cooking oil or brush oil in the cup. Add the topping first and then add the custard, demold after refrigeration and enjoy !!

1 comment:

Angie's Recipes said... Best Blogger Tips

They look lovely! I actually prefer agar agar or gelatin to cornstarch.