This recipe isn’t for traditional "pudding". Instead, a small amount of potato flour is added to cooked berries to give them a texture that is similar to pudding.
- 500 g fresh strawberries, rinsed, hulled and quartered
- 100 g caster sugar, plus extra for dusting
- 250 ml (1 cup) water, plus 1 tbsp extra
- 100 g fresh raspberries
- 100 g fresh blueberries
- 1 tbsp potato flour
- 250 ml (1 cup) pouring cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling/freezing time 2–3 hours
Place the strawberries, sugar and water in a saucepan over low heat and bring to the boil. Simmer for 2–3 minutes, then remove from the heat. Gently stir in the raspberries and blueberries, trying to keep them whole.
Combine the potato flour with extra water until smooth. Stir into the hot berry mixture and return to low heat. Cook just until mixture reaches below the boil. Divide berry mixture between glasses and dust with a thin layer of sugar, so it does not form a skin when it cools. Refrigerate for 2–3 hours.
To serve, pour a little cream on top of each glass.