Strawberry Magnolia Pudding

A chilled layered dessert of creamy vanilla pudding, crunchy baked crumbs and fresh strawberries, served in a glass. A much-loved Turkish café classic for summer evenings.

Ingredients

• 800 g whole milk
• 120 g sugar (for the pudding)
• 40 g white flour (for the pudding)
• 30 g cornstarch
• 50 g (1) egg
• 20 g butter (for the pudding)
• 200 g (scant 1 cup) cold liquid cream
• 3 g (½ tsp) vanilla extract
• 100 g white flour (for the crumbs)
• 25 g sugar (for the crumbs)
• 20 g cold butter (for the crumbs)
• 200 g strawberries

Instructions

1. 1

   Preheat the oven to 180 °C. For the crumbs, rub 100 g flour, 25 g sugar and 20 g cold butter together with your fingertips until sandy; spread on a lined tray and bake for 12-15 minutes until light golden. Crumble by hand once cool.

2. 2

   For the pudding, whisk the milk, 120 g sugar, 40 g flour, cornstarch and egg in a saucepan while cold until smooth.

3. 3

   Cook over medium heat, stirring constantly, for 10-12 minutes until it boils and thickens. Off the heat, stir in 20 g butter and the vanilla; press plastic wrap onto the surface and let it cool completely (about 1 hour).

4. 4

   Whip the cold cream for 3-4 minutes to soft peaks. Beat the cooled pudding with a mixer for 1 minute, then fold in the whipped cream.

5. 5

   Hull the strawberries and cut them into small cubes; set a few pieces aside for the top.

6. 6

   Layer crumbs, pudding cream and strawberries in 4 glasses, repeating the layers; finish with crumbs and the reserved strawberries and chill for at least 2 hours.

Nutrition

Per serving