Strawberry Pudding Recipe
There was a complete strawberry festival at home yesterday. When Yasin came to buy a crate of strawberries, of course, it was necessary to spare some of them for desserts. I made some strawberry cheesecake. I both updated the photos of the recipe and wanted to surprise Yasin's colleagues, whom I have neglected for a long time. I thought I'd make a strawberry version of magnolia pudding, which I've been thinking about for a long time.
As you can see, I couldn't decide which service containers to use, so I mixed it up. The volume of the cups are very close to each other. The ones on the far right are a little smaller than the others. If you put them all in containers that are close to the size of mine, there will probably be 5 pieces. It can be up to 8 if you put it in ones that are close to the small ones. The bottom line is that the portion always depends on the size of the bowl you use, or the size you make if you're making pastries.
How to store Magnolia pudding?
Going back to our recipe... If you've ever made banana magnolia, you're already familiar with it. Even if you haven't, do it, I think it's a very beautiful taste. Since the banana magnolia is this good, I have never had an adventure with the strawberry one either. I followed the recipe exactly. It was pretty good. The advantage over the banana is that it can stay the next day. You can cover the containers with cling film and store them in the refrigerator. Strawberries stay intact as long as they are completely under the pudding. But it is useful not to leave it to the third day.
If you do not understand what cream is, you can watch the video of what is cream. Unfortunately, there is no alternative to cream for this recipe, please do not insist. You can use baby biscuits or petit beurre instead of oat biscuits.
Enjoy the recipe...
- 5 cups of whole milk,
- 5 tablespoons of flour,
- 3/4 cups of granulated sugar,
- 1 egg,
- 100ml of heavy cream,
- 10g of vanilla powder or 1/2 tablespoon of vanilla extract,
- 20-30 strawberries,
- 175g of graham crackers or digestive biscuits.
- Place the milk in a large saucepan,
- Add the egg, flour and sugar into the milk and whisk well,
- Put the pan on medium heat and cook stirring constantly until thickened,
- Remove from heat, add the heavy cream and vanilla, then whisk well,
- Whiz the biscuits up in a food processor,
- Slice the strawberries vertically,
- Pour the pudding to fill 1 cm up your dessert dishes,
- Sprinkle some ground biscuits on top,
- Place the strawberry slices on the sides of the dishes,
- Pour some more of the pudding,
- Repeat this pattern until you completely fill the dessert dishes,
- Decorate with ground biscuits and strawberry slices,
- Serve chilled.