Strawberry Cream Pudding- sharing this quick and heavenly pudding with you all. this pudding is so simple that even kids can try their skills on it ..you just needed a few simple ingredients and the yummy cream pudding is ready.
My garden is loaded with strawberries this season. We all love to eat strawberries and really relish the strawberry puddings, jams, pulps, dipped in chocolates, and yes frozen desserts too.
My uncle was visiting me for a few days, he is a big fan of my puddings. I was busy with so many activities so I thought of a shortcut pudding This pudding is very creamy crunchy and super quick to make.
There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. You’ll probably be able to enjoy more than one cup without feeling bogged down and heavy.
And with strawberries coming into season soon, I can think of no better way to highlight this bright red, juicy fruit.
MAIN INGREDIENTS FOR STRAWBERRY PUDDING:
Heavy Cream – choose a high quality, full-fat cream for the best results.
Sugar – regular granulated sugar works best for baked cheesecakes.
Graham Crackers – the secret ingredient to crunchy and tasty pudding. Although, you can use roasted or caramelised nuts instead.
Strawberries – pick ripe strawberries to use for the sauce. They’ll taste much better if they are in season!
How To Make Strawberry Sauce?
This is very simple to make Puree fresh strawberries with cornstarch. Add puree and sugar to a medium saucepan and cook over medium heat until thickened. This may take anywhere between 10 to 20 minutes.
Once thickened, stir in chopped strawberries and set aside to cool. Top the pudding with this sauce and refrigerate for at least 4 hours but overnight is best.
Finally, I would like to suggest you a few more recipes from my blog:
Strawberry cream puddingCourse: Beginner’s Cookbook, pudding
Strawberry cream pudding is a very simple and quick pudding recipe. Make this simple pudding in a few minutes and impress your guests.
8 graham crackers,
2 cups heavy cream,
1/4 cup granulated sugar,
1 tablespoon vanilla extract
1 packet fresh strawberries,( Cut strawberries into pieces)
2 cups powdered sugar
- Reserve a handful of strawberries for garnishing the top of the pudding.
- Cut and Place the remaining strawberries in a large saucepan add 1/4 cup of water in it. Sprinkle granulated sugar over top.
- Heat and Stir to combine and cook for 5-6 min. or till it converts into a thick sauce with strawberry chunks.
- In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words, when you turn off the blender and lift the beaters out of the cream, the cream stands up at the end of the beater). Set aside.
- I like to set this pudding in glasses for individual servings. If you want you can set in a glass bowl.
- Layer each glass with 1 tbsp of strawberry syrup and top it with a layer of the whipped cream mix a little with the help of straw to give a swirl look. Spoon 2 tbsp of strawberry syrup on top of whipped cream, evenly.
- Top with a layer of graham crackers, breaking them if necessary to make them fit. Then add another 1/3 of whipped cream, smoothing out evenly. Add the remaining strawberries and juice evenly over the whipped cream.
- If you want you can top the pudding glass with a layer of graham crackers, breaking them if necessary to make them fit. Cover and freeze for 3-4 hours. Remove pudding from the freezer, 5 min. Before serving top with whipped cream and sprinkle remaining strawberries on top. Serve chilled.
- * You can set this pudding in a bowl also.
- * Instead of graham crackers you can use roasted nuts.
- * I did not use graham crackers at all in this picture because I was making this pudding for oldies you just follow the steps and enjoy the pudding.