Milk pudding is a very inexpensive dessert that can be throw together in a matter of minutes and utilises pantry staples. Yet despite being easy and economical, these little puddings makes for a very impressive dessert, particularly accompanied by a fresh strawberry sauce.
Strawberries are just coming into season in most parts of Australia except here in Queensland where the local season is almost coming to a close. This dish was inspired by some forgotten and very mushy strawberries sitting at the back of the fridge and the desire to create a dessert without going to the store to buy any ingredients.
This recipes doesn’t give exact amounts because I didn’t measure, just made things up as I went along. Which is really the essence of cooking – a little splash of this (taste) a little splash of that (taste) until you’ve got something that you like. Remember, you can always add more, but you can’t take any out if you go overboard.
Later in the week I’ll go through the thought process of how this recipe was developed (as part of the ‘war on waste’ series) as an example of how to use up ingredients before they go bad.
- You can substitute the milk for any other milk – i.e. soy or almond milk.
- The gelatine can be substituted with agar agar (use according to directions on packet).
- The maple syrup can be substituted with honey or sugar.
- You can make this pudding creamier by substituting some or all of the milk with cream.
For the strawberry sauce:
1 punnet of strawberries, hulled and halved or quartered
maple syrup, to taste
balsamic vinegar, to taste
For the puddings:
2 cups milk
1 sachet gelatine
1 tsp. vanilla extract
maple syrup, to taste
- To make the strawberry sauce: Place strawberries in saucepan, bring to the boil and simmer for 5 minutes. Splash in a little maple syrup and vinegar and taste. Add a little extra of either or both until it tastes just right.
- Using a blender or stick blender, blend strawberries until smooth. If you prefer you can strain the sauce through a fine mesh strainer to remove the seeds, but I didn’t bother to do this.
- To make the puddings: Pour a little milk into a saucepan and sprinkle the gelatine over the milk, whisking with a fork. Heat the milk and stir until gelatine has dissolved.
- Add the rest of the milk, the vanilla and enough maple syrup to make it as sweet as you like. If you use sugar instead of syrup then you will need to heat the rest of the milk until the sugar has dissolved.
- Pour milk mixture into 1/2 cup ramekins, moulds or tea cups and refrigerate until set.
- To unmould, run a sharp knife around the top edge then place ramekin in a bowl of hot tap water for a few seconds. Place plate over top before turning over. If the pudding doesn’t easily come out, put it in the hot water for a little longer but not too long otherwise it will melt.
- Pour sauce over pudding to serve.
Use leftover strawberry sauce in a milkshake or champagne cocktail.
Have you read these posts?
- roux the day: Basic white sauce
- strawberry liqueur mini cheesecakes with fresh macerated strawberries
- chicken meatballs with noodles and satay sauce
- Hollandaise Sauce
- homemade almond milk and almond meal