Strawberry Saxon Pudding

Strawberry Saxon Pudding

Yield: 6 servings (about 2/3 cups)


1 cup sugar
3/4 cup milk
1/2 cup butter or margarine
1 tablespoon grated lemon peel
1/3 cup flour
1/3 cup cornstarch
6 eggs, separated
1/3 cup lemon juice
1/8 teaspoon cream or tartar
Strawberry Sauce (recipe follows)


Butter one oven proof 9-cup mold or six 12-ounce molds; dust with sugar and set aside. In saucepan combine 1/2 cup of the sugar, the milk, butter and lemon peel; heat to melt butter. Combine flour and cornstarch; stir into hot milk mixture just to blend (mixture may be lumpy). Pour into container of electric blender or food processor fitted with metal blade. With motor on, add egg yolks, then lemon juice; blend until smooth. Pour into mixing bowl; set aside. Beat egg whites and cream of tartar until foamy; gradually add remaining 1/2 cup sugar; beat into soft peaks. Fold egg white mixture into milk mixture a little at a time to incorporate. Spoon into prepared mold(s). Set in pan filled to 1 inch depth with hot water. Bake in 350 degree oven 20 to 25 minutes for small molds and 30 to 35 minutes for large mold, until lightly browned and set. Cool 5 minutes; loosen edges and invert onto serving plates. Spoon Strawberry Sauce around mold(s) in shallow pools. Pass remaining sauce separately.

NOTE: Puddings may be served warm from the oven or chilled.

STRAWBERRY SAUCE : Thaw two 10-ounce packages frozen sliced California strawberries in syrup. Rub through sieve or strainer to remove some of the pulp and seeds. Stir in 2 ounces amaretto (optional). Chill.

Thanks to the California Strawberry Commission for this great recipe.

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