Dessert Recipes > Summer Strawberry Pudding

This recipe is part of the June 2008 Recipes Menu

Starter - Savoury Baked Tomatoes
Main Course - Fettuccine alla Carbonara
Dessert - Summer Strawberry Pudding

How to make summer strawberry pudding:
A pudding that tastes as good as it looks. Positively bursting with fresh strawberry flavour. Very cooling and refreshing. Serve with plenty of cream for a more luxurious dessert.


Summer Strawberry Pudding
3 eggs
4oz caster sugar
3oz plain flour
1 1/2 lbs strawberries, washed and hulled
7oz natural greek yogurt
7oz natural yogurt
1oz powdered gelatine
(see measure conversions for more information)


- Whisk together the eggs and 2oz of the sugar until thickened (use an electric whisk).
- Sift the flour onto the mixture and fold in.
- Bake in a lined swiss roll tin at 220 degrees C. for 10 minutes.
- Turn out onto a wire rack.
- Cool and remove lining paper.
- In a blender, combine two thirds of the strawberries with the two yogurts and remaining 2oz sugar until smooth.
- Reserve a few whole strawberries for decoration.
- Roughly chop the remaining strawberries and add them to the yogurt and strawberry mixture.
- Prepare the gelatine according to instructions and add to the strawberry mixture.
- Use the sponge to line a non-stick loaf tin. 
- Fill with the strawberry mixture and leave to set in the fridge for 3 hours.
- Carefully turn out onto a plate and serve.