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 😊



I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️