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The Cookery Book

PUDDING

Strawberry Macaroon Pudding

Strawberry Macaroon Pudding.webp

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

 

  • 300 mls double cream, beaten until thickened

  • 2 tins of strawberries, or frozen ones or 400g of ripe fresh strawberries

  • Sweeten with your choice if using fresh strawberries

  • 1 egg white, beaten until stiff

  • 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

  • Ratafia biscuits and/or fresh strawberries

  • Sprig of mint

 

 

Method

 

  1. Whip cream until stiff.
     

  2. Fold in stiffly beaten egg white and sugar or other sweetner if using fresh strawberries.
     

  3. Add crushed macaroons to squashed strawberries and some of the juice, but do not make it too wet or it will separate.
     

  4. Transfer to a serving dish or glass bowl, or even separate bowls.
     

  5. 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.
     

  6. Decorate the top with with a few strawberries and or ratafias.
     

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