Susie Drage
Music, Art & Cookery
The Cookery Book
Strawberry Macaroon Pudding

Strawberry Macaroon Pudding
Serves 4
Preparation: 15 mins
Chilling Time: 2 hours or over night
This is a really simple but delicious pudding that was given to me by a friend in the early 1970's. She wrote this recipe out in beautiful italic script and is a rich decadent strawberry mousse.
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The richness of this pudding is offset by a slightly tart coulis of strawberries and decorated simply either with strawberries, ratafia biscuits and a sprig of mint.
Ingredients
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300 mls double cream, beaten until thickened
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2 tins of strawberries, or frozen ones or 400g of ripe fresh strawberries
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Sweeten with your choice if using fresh strawberries
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1 egg white, beaten until stiff
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6 Old fashioned macaroons (you can make these or buy them) if unavailable, use Ratafia biscuits
Optional Topping:
Strawberry Coulis:
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One punnet of strawberries (frozen or tinned, but drained) - liquidize
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Ratafia biscuits and/or fresh strawberries
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Sprig of mint
Method
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Whip cream until stiff.
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Fold in stiffly beaten egg white and sugar or other sweetner if using fresh strawberries.
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Add crushed macaroons to squashed strawberries and some of the juice, but do not make it too wet or it will separate.
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Transfer to a serving dish or glass bowl, or even separate bowls.
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You can also make a coulis to go on top by simply liquidising a second punnet of strawberries, which will require a modest amount of sweetening, or use tinned (drained) or frozen strawberries. The tartness will offset the richness of the pudding itself.
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Decorate the top with with a few strawberries and or ratafias.