100g caster sugar
1tsp vanilla paste
1 litre whole milk
250g Gariguette strawberries
1. Prepare 3 medium sized bowls by running them under cold water and setting them to one side making sure they're still slightly wet inside.
2. From the 1 litre of milk, place 12 tablespoons in a bowl. Add the rest of the milk to a deep pan and bring to the boil over a medium to high heat.
3. In the meantime, mix the 12 tablespoons of milk with the sugar, cornflour and vanilla until a smooth, runny paste forms. If there are any clumps, keep mixing, and they should dissolve.
4. Once the milk in the pan starts to bubble, remove from the heat, and whisk in the vanilla paste mixture. It should thicken immediately.
5. Place pan back onto the heat and keep whisking. Allow to bubble for 1 minute then remove from heat and pour into the cold bowls set aside earlier. Allow to cool at room temperature first before refrigerating. Refrigerate for at least 4 hours.
6. While the pudding is
cooling, cut the strawberries into quarters, place in a bowl and
sprinkle the sugar on top. Mix carefully but thoroughly. Cover with a
plate and set aside at room temperature. Give it a good mix every hour
throughout the 4 hours that the pudding is cooling.
7. To serve, place a plate over a bowl of pudding and turn upside down. The pudding should easily slide onto the plate, maintaining it's shape. Top with the sugared strawberries and cover in strawberry juice.
- To avoid a skin forming on top of the pudding, place a sheet of cling film over the still warm pudding just after you've poured it into the bowl, before allowing to cool.
- As an alternative you can serve
the pudding warm as a custard drizzled over a bowl of strawberries.
- Try using different shaped moulds for the pudding. You can also add colouring or different flavours other than vanilla.