Vegan 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 up as a young teenager. The almond milk and cornflour in this vegan strawberry pudding recipe 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. If not wanting to use strawberry liquor then substitute with 3/4 cup of mashed strawberries, passed through a sieve to remove the seeds for a smoother pudding.
- 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
- Combine all the ingredients above except, the fresh strawberries in a thick bottomed pan.
- Whisk well to remove any lumps.
- Bring to a boil over a medium heat, stirring constantly.
- Turn heat down and simmer for a minute, or two until the custard thickens.
- Take off the heat and whisk well until smooth (important!).
- Cool before pouring into a large pudding mould or, individual bowls.
- Cover with a lid until set in the fridge to set for a couple of hours
- Top with fresh sliced strawberry slices before serving. Another option is to sprinkle freeze dried strawberries on top for a crunchy strawberry flavour.