Lilly Belles Strawberry Pudding Recipes

STRAWBERRY PUDDING

Steps:

• In a medium saucepan, mix the milk together first with all the ingredients EXCEPT the egg whites and vanilla, with a wooden spoon or whisk. Don't turn on the heat yet.
• Whisk in the egg whites to the mixture, make sure there's no lumps.
• 3Carefully fold in the vanilla, making sure there's no lumpiness once again.
• Now turn on the heat to medium-high and whisk while it's heating, uncovered.
• Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
• When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat any lumps out and disperse the flavors properly.
• Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
• Make sure you wrap the entire open area(s) with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ).
• Let set for at least 3 hours in the fridge prior to eating.
• Top with some whipped cream and enjoy! (Especially that Reddi Whip strawberry stuff for an intense berry overload.).

STRAWBERRY PUDDING

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

LILLY BELLE'S STRAWBERRY PUDDING

Steps:

• Mix sugar and flour togather.
• Add enough milk to sugar/flour to make paste.
• Stir in egg yolks to paste.
• Stir in remaining milk.
• Cook over double boiler until thick.
• Add strawberries.
• Cook about 5 minutes.
• Remove from heat.
• Add butter and vanilla.
• Stir.
• Line bottom of a 10 cup or 2.5 L bowl with vanilla wafers. (recipe calls for Jackson wafers but I use Nilla brand)
• Pour half of strawberry mixture over wafers.
• Repeat layers.
• May make meringue with egg whites or top with whipped cream.

20-MINUTE STRAWBERRY PUDDING

Steps:

• In a 5 cup blender sprindle unflavored gelatin over water and let stand 3 to 4 minutes.
• Add hot milk and process at law speed until gelatin is completely dissolved, about 2 minutes.
• Add remaining ingredients and process at high speed until strawberries are pureed.
• Pour into eight dessert dishes and chill until set.
• Enjoy.

EASY STRAWBERRY PUDDING

Steps:

• Heat strawberries, sugar, and Jell-O just enough to dissolve Jell-O, stirring constantly. Set aside and cool.
• Mix pudding and milk by directions on pudding box, but use ONLY the 3 cups of milk.
• Add sour cream; fold in 3/4 cup of Cool Whip.
• Layer in 13x9 dish by placing a layer of wafers, a layer of pudding mixture, and a layer of strawberry mixture. Repeat until all is used.
• Top with remaining Cool Whip.
• Garnish with sliced strawberries & refrigerate for several hours before serving.

STRAWBERRY JELLY SUMMER PUDDING

Steps:

• Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.
• Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you'll need about 500ml - top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.
• Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.
• Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.
• To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.