Ingredients with Measurements:
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
Special equipment needed:
- 8-inch square baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the sliced strawberries and 1/4 cup of granulated sugar. Cook over medium heat until the strawberries are soft and the sugar has dissolved, about 5-7 minutes. Set aside.
3. In a mixing bowl, cream the softened butter and remaining 1/4 cup of granulated sugar until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour and salt.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract, until the batter is smooth.
7. Fold in the cooked strawberries.
8. In another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
9. Gently fold the egg whites into the batter until just combined.
10. Pour the batter into an 8-inch square baking dish.
11. Bake for 30-35 minutes, or until the top is golden brown and the pudding is set.
12. Let the pudding cool for 10 minutes before dusting with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 33g
Protein: 5g
Sodium: 115mg
Sugar: 23g
Substitutions for ingredients:
- Fresh strawberries can be substituted with frozen strawberries, but they should be thawed and drained before using.
- Granulated sugar can be substituted with honey or maple syrup, but the texture and flavor of the pudding may be slightly different.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the pudding.
Variations:
- Blueberry Queen of Puddings: Substitute fresh blueberries for the strawberries.
- Lemon Queen of Puddings: Add the zest of one lemon to the batter and substitute lemon juice for the vanilla extract.
- Chocolate Queen of Puddings: Add 1/4 cup of cocoa powder to the batter.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them to stiff peaks.
- Be gentle when folding the egg whites into the batter to avoid deflating them.
- Serve the pudding warm or at room temperature for the best texture.
Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the pudding in individual ramekins or bowls, topped with whipped cream and fresh strawberries.
Garnishes:
Fresh strawberries, whipped cream, and mint leaves.
Pairings:
Vanilla ice cream or whipped cream.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the pudding is not set after the recommended cooking time, bake it for an additional 5-10 minutes.
- If the top of the pudding is browning too quickly, cover it with foil for the remaining cooking time.
Food safety advice:
Make sure to cook the pudding until it is fully set to avoid any risk of foodborne illness.
Food history:
Queen of Puddings is a traditional British dessert that dates back to the 17th century.
Flavor profiles:
Sweet, fruity, and creamy.
Serving suggestions:
Serve the Strawberry Queen of Puddings as a dessert after a meal or as a sweet treat for a special occasion.
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Region: British