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.