Strawberry pudding
Making pudding from fruit, rather than chocolate, is a wonderful way to switch up your Spring dessert game! You can even use this small batch strawberry pudding as one of the layers in a large recipe for banana pudding, if you want. Everyone loves the combination of strawberry and banana, and I highly recommend using it as a layer in my mini banana pudding trifles. However, we keep our serving sizes small around Dessert for Two, and this recipe is perfect piled in two small ramekins. Other ramekin desserts we love are mini funfetti cakes in ramekins and chocolate cake for two. We can’t forget my personal favorite ramekin dessert, lemon cake for two. If you’ve never tried making pudding with fresh fruit or berries, this is your day! If you’ve made the strawberry milk and loved it, this pudding is the next thing to make.
Homemade Strawberry Pudding Ingredients:
strawberries: fresh or frozen is fine; just half a pound of them. water orange juice: freshly squeezed or from the carton is fine, because we’re only using one tablespoon. However, if you’re making the optional orange whipped cream for serving, grab a fresh orange because we’ll use the zest for the cream. sugar flour baking powder salt unsalted butter vanilla extract heavy whipping cream: For an optional orange whipped cream on top, you’ll need heavy cream and the two ingredients below. orange zest powdered sugar
How to make strawberry pudding:
How to store:
This pudding can be made in advance, and kept tightly wrapped in the fridge for up to 2 days. Be sure to press the plastic wrap directly on the surface so a ‘pudding skin’ doesn’t form. Hold off on adding the whipped cream until right before serving. If you’re looking for a small batch of vanilla pudding for two, I can help you with that, of course! I even have chocolate pudding for two for you!
Other strawberry desserts you love:
Strawberry Cake for Two Strawberry Muffins (small batch recipe) Strawberry Shortcake Cookies Strawberry Ice Cream (no cook)
strawberries: fresh or frozen is fine; just half a pound of them.orange juice: freshly squeezed or from the carton is fine, because we’re only using one tablespoon. However, if you’re making the optional orange whipped cream for serving, grab a fresh orange because we’ll use the zest for the cream.heavy whipping cream: For an optional orange whipped cream on top, you’ll need heavy cream and the two ingredients below.
Shallow Ramekins - 5 Ounce for Creme Brulee
