“Pudding” is really a catch-all term for me for a sponge that’s too soft to stand on its own, really moist and dense, and sometimes even gooey. And so it is for this strawberry and almond pudding, just in time for summer strawberry harvests.
The top gives you crisp sponge and toasted almond flakes, while just underneath that crust is a sweet, ooey-gooey strawberry mush. It’s always going to look like a mess on a plate, but that’s the informal nature of puddings like this. Perfect for a picnic under the beaming sun.
The inspiration for this pudding came from Nigella Lawson’s cranberry and orange pudding. I essentially summer-fied a recipe meant for Christmas, and I think it turned out pretty great. There’s also no need to cook the strawberries (unlike cranberries) so that saves a step.
- About 500g fresh strawberries, hulled and cubed
- 3 tbsp sugar
- 1 tbsp lemon juice (opt.)
- 125g unsalted butter, melted
- 175g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 175g all purpose flour
- 1 tsp baking powder
- 1 tbsp corn starch
- 30g flaked almonds
- Demerara (coarse brown) sugar
Step 1: Preheat your oven to 160°C (320°F). Have a 7-inch pie dish or any similar sized oven-proof serving dish on standby.
Step 2: In a bowl, mix the strawberry pieces, sugar and lemon juice together and leave for one side to macerate (soften slightly and release juice).
Step 3: In another bowl, mix together the melted butter, sugar, egg, and vanilla. Sift in the flour and baking powder and mix everything together to complete your batter.
Step 4: Spoon just under half of the batter into the dish and spread it around. Mix the cornstarch with the strawberries and its juices, then pour that over the batter. Carefully spoon the remaining batter over the strawberries, trying your best to cover them completely. Sprinkle the almond flakes and demerara sugar over top and bake for 50 minutes. (If midway through baking the almonds look like they’re going to burn, just lay a piece of aluminium foil over the dish.) Can be served warm or cold with a splash of cream or a dollop of vanilla ice cream.
This pudding was destined for a picnic birthday party, so to jazz things up, I used a heart-shaped (disposable) foil tin and decorated it with a little buttercream icing border and rainbow sprinkles.