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STRAWBERRIES
Level 2
Baked Strawberry Puddings
Yields 4 puddings
A recipe by Lara Ferroni: food photographer, writer and author of “Donuts: Simple
and Delicious Recipes to Make at Home.” Follow Lara on her blog, Cook and Eat.
Says Lara: “What did I do with that not-quite-perfectly gorgeous pint of strawberries sitting in my fridge this morning? Still very delicious, these strawberries no longer looked their absolute best. Cooking seemed like the best answer. Quick and easy to make, these puddings taste like warm and moist strawberry clouds. The only drawback is how quickly they deflate, but even once “sunk” they remain light and utterly delicious.
1 pint past peak strawberries
1 tsp. cane sugar
Juice from 1 lemon
2 Tbsp. unsalted butter
1/2 cup superfine (caster) sugar
1/3 cup all purpose flour
3/4 cup milk
2 eggs, separated
1 tsp. cane sugar
Juice from 1 lemon
2 Tbsp. unsalted butter
1/2 cup superfine (caster) sugar
1/3 cup all purpose flour
3/4 cup milk
2 eggs, separated
Cookware needed: fine sieve
1. Slowly heat strawberry slices with cane sugar and lemon juice, until soft. Strain puree through a fine sieve to remove the seeds and excess pulp.
2. Preheat oven to 350F.
3. Butter 4 small ramekins and set aside. Beat butter and sugar in a medium bowl until combined.
4. Sift in flour.
5. Stir in milk, egg yolks and 1/4 cup of the strawberry puree till combined.
6. In a copper bowl, whisk egg whites until stiff. Fold in 1/2 of the whipped whites into the batter. Fold mixture into remaining whites.
7. Gently pour into ramekins and bake for about 15 minutes or until top is light golden brown.
8. Serve immediately (they shrink quickly), topped with remaining strawberry puree.
