Feelgood Strawberry Pudding

Last Sunday I made a Strawberry Pudding and later promised to give you the recipe. The recipe is simple enough but the timing is quite important because it should be lightly iced but not frozen solid when served.

Ingredients:

40 g (1 1/2 oz) Caster sugar
1/2 lemon
1 x 300ml pot double cream
250ml (9 fl oz) natural yoghurt
8 meringue nests
450g (1lb) strawberries

1. Line a 2lb loaf tin with cling film (glad wrap). Place the sugar in a saucepan. Add 30ml (2tbsp) water and the juice of half a lemon. Place over a medium heat and cook until the sugar has dissolved. Cool.

2. Whip the cream until it stands in peaks. Fold in yoghurt. Crush meringues into chunky pieces and add.

3. Place 300g (10 1/2 oz) strawberries into food processor. Add cooled syrup and blend until smooth to make a coulis.

4. Stir half the strawberry coulis into the cream mixture. Mix lightly, stirring to create marbled effect. Spoon into loaf tin, layering with the remaining strawberries. Place terrine in the freezer for about 1 1/2 to 2 hours.

A Strawberry Pudding

I'm not a great pudding/sweet person. I do make them for my dinner guests but I tend to fall back on fairly safe sweets like fresh fruit or one or two staple favourites including a fairly mean cheesecake. You are far better off waiting for the cheese course for which, before I became more health conscious, I used to ensure guests would devour, savour and remember. Yesterday I decided to make a strawberry, cream, yoghurt and meringue concoction which required partial freezing and some delicate timing. All the ingredients were guaranteed non-fattening! Given the reception the concoction received I think this may find its way into my permanent repertoire.