Ingredients
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2
-
1
-
1
-
1/3
-
1/2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Strawberry Pudding,What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.,must admit l have never heard of strawberry pudding, from whence orgiginated this ideal
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Steps
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1
Done
|
Clean and Rinse Berries. If They Are Large Cut in Halves or Quarters. |
|
2
Done
|
Bring Water to a Boil Over Medium Heat. Add Sugar and Strawberries and Simmer Until Berries Are Tender, About 8 Minutes. You Will Still Have Lumps of Berries. If You Want a Smooth Consitency, Break the Fruit Up by Pushing the Berries With the Back of a Spoon on the Side of the Pan. |
|
3
Done
|
Dissolve Cornstach in a Little Water and Add to Fruit, Stirring Constantly. Add Vanilla or Zest If Desired (one or the Other not Both). |
|
4
Done
|
Bring to Rolling Boil, Stirring Constantly. Continue Stirring and Allow Pudding to Boil a Few Minutes. the Pudding Should No Longer Be Cloudy and Regain Its Shine and Gloss. |
|
5
Done
|
Transfer to a Bowl and Place in the Refrigerator Until Thouroughly Cool. Depending on the Bowl Size and Shape, This Could Take Several Hours. |
|
6
Done
|
If You Are Planning to Substitute Part of the Sugar (would not Suggest All) With Baking Splenda, Add the Splenda to the Bowl Just Before Cooling. |
|
7
Done
|
Optional Serving Ideas: Top With Whipped Cream, Cool Whip or Vanilla Yogurt. Chocolate Shavings or a Dusting of Cocoa Are Also Nice. |
