Additional Ingredients

8	Free Range Eggs (Happy Eggs) egg yolks from large eggs
75 grams	Golden Caster Sugar (Billington's)
0.50 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
300 ml	JUST MILK
300 grams	Double Cream

How to make Strawberry Pudding

• Click on the text to highlight the different stages as you go along,
  or click the button below to enlarge all text

1. To make the Summer Pudding: Wash and halve the strawberry’s and leave to drain
2. Set the oven to 160C(fan), 180 (conventional) gas mark 4
3. Grease a 2.5/3litre serving dish with butter and put the drained strawberry’s in.
4. In a mixing bowl, beat the sugar and butter together until soft and pale in texture and colour(for about 10 minutes).
5. Beat in the eggs one at a time.
6. Fold in the flour.
7. Pour the mixture over the strawberry’s and bake until the top is golden brown.
8. Remove from the oven and allow to cool slightly before serving with the homemade custard.
9. For the Homemade Custard: Makes 750ml/Prep and cooking time – 30 mins approx
10. Using an electric beater, beat the eggs and sugar together in a bowl until well mixed.
11. Add the vanilla extract to the milk and cream in a saucepan and bring to the boil. Remove from the heat.
12. Place the bowl containing the egg yolk and sugar mix over a saucepan of simmering water. Whisk in the cream and keep stirring until the custard starts to thicken. When the custard coats the back of the spoon it is ready to use.
13. This custard can be serve hot or cold and can be reheated (but not boiled) if desired.

Reviews