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.



Ingredients

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)

Method

- 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.


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A topic being discussed at the moment on our forum:

Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.