Strawberry Pudding


Puddings historically are said to have evolved from England. My earliest memories of pudding made with cornflour and milk were when, a sore throat or, an upset stomach lurked 😊. A quick concoction of cornflour, sugar and milk flavoured with available fruits or, caramel (yummy!) was a standard dessert that, I could quickly conjure as a young teenager. The almond milk and cornflour combine to make a silky custard that tastes like a dream. I added some vegan friendly strawberry liqueur for the flavour and pretty pink colour.


  • Almond Milk – 750 ml
  • Water, lukewarm – 100 ml
  • Raw Sugar – 1 cup
  • Cornflour – 1/2 cup
  • Strawberry liqueur – 1 teaspoon

To decorate: Fresh Strawberries, sliced – 1/2 cup


  1. Combine all the ingredients above except, the fresh strawberries in a thick bottomed pan.
  2. Whisk well to remove any lumps.
  3. Bring to a boil over a medium heat, stirring constantly.
  4. Turn heat down and simmer for a minute, or two until the custard thickens.
  5. Take off the heat and whisk well until smooth (important!).
  6. Cool before pouring into a large pudding mould or, individual bowls.

Refrigerate to set for a couple of hours & enjoy!

I’d love to hear about your favourite pudding flavours in the comments 😊