The Quick Strawberry Pudding is a dessert that is quickly and easily prepared. It can be enjoyed by everyone, because it is made only with strawberries, sugar, and corn starch. Perhaps the only ones who cannot eat it are those intolerant to the main ingredient: strawberries. I find it delicious and decorative, even to present at the end of the Easter lunch, before starting with the typical desserts. Very often I also prepare it with other types of fruit, because once ready in the fridge, I also eat it as a snack, or as a treat. So try it right away, because it would be a shame to miss this delight.
I created a small video for the procedure, which can be seen on the pages of Facebook, Instagram, and Pinterest.
If you like spoon desserts, you must not miss the recipes I recommend:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 molds
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 14 oz strawberries
- 1.4 oz powdered sugar
- 1 oz corn starch
- 7 oz strawberries
- 3.5 oz sugar
- Half lemon zest
Tools
- 1 Saucepan
- 4 Molds
How to Make Quick Strawberry Pudding
To prepare the Quick Strawberry Pudding, set up your workspace with all the pre-measured ingredients.
This way, everything will be at hand, and your work will definitely be simpler and faster.
Wash and dry 400 grams (14 oz) of strawberries, remove the green leaves, and put them directly into the blender.
Add the sugar, corn starch, and blend without adding any liquid.
Pour the mixture into a saucepan, and cook it for a few minutes over low heat, stirring continuously.
As soon as the cream starts to thicken, pour it into pudding molds and let it cool.
Cover the molds with food wrap, placing it well in contact with the pudding, and once cool, let them set in the refrigerator for at least 1 hour.
Now prepare the sauce: wash, dry, and chop the remaining strawberries, and put them in a saucepan with the sugar.
Place over low heat until the sugar is completely dissolved, and then raise the heat, boiling for about 5 minutes.
Turn off the heat and let the sauce cool first at room temperature, then in the refrigerator.
Doing so, the sauce will retain strawberry pieces, but if you don’t like them, you can smoothly puree it, even with an immersion blender.
Remove the molds from the refrigerator, and with the help of a knife with a rounded end or a spatula, run it around the pudding to make it release easily.
Once this operation is complete, turn the pudding over onto a small plate or serving dish along with the others.
Finally, serve your Quick Strawberry Pudding, spreading the strawberry sauce on top and an abundant grating of lemon zest.
Tips, Variants, and Storage
The strawberry pudding keeps perfectly for two or three days but inside its mold, preferably in steel.
Always, however, covered with food wrap.
Therefore, if you need it for an event, you can easily prepare it well in advance.
With this kind of procedure, you can make the pudding with any other type of fruit.
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