We have been making strawberry pudding with the Thermomix® for years. Not because of the pink colour, but because of the 500 g of fresh strawberries per batch. That is around 20 medium-sized fruits, blended completely smooth. On a shop-bought pudding mix the packet says “strawberry flavouring”. In ours there are real strawberries.
The pudding is ready in 25 minutes. 10 minutes preparation, 7 minutes cooking, 8 minutes cooling. You can serve it warm or cold. Cold, it sets firmer because the cornflour binds more as it cools. Warm, it has the consistency of thick yoghurt.
Strawberry Pudding with the Thermomix®
Ingredients 0 / 4 ✓
- 30 g sugar
- 500 g strawberries or defrosted frozen strawberries, plus extra for garnish
- 30 g raspberry syrup
- 40 g cornflour (cornstarch)
Instructions 0 / 3
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Blend the strawberries.
Wash and hull the strawberries, add to the mixing bowl and blend for 1.5 min / speed 8.
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3
Cook the ingredients.
Add the remaining ingredients to the mixing bowl and bring to the boil for 7 min / 100°C / speed 3.
Pour the pudding into individual bowls and serve immediately or once cooled, garnished with strawberries.
Video
Nutrition per serving
Why the sugar is pulverised first
We add the sugar to the mixing bowl before the strawberries and pulverise it for 10 seconds at speed 10. This makes the sugar finer, almost like icing sugar. Fine sugar dissolves more quickly in the strawberry mixture and prevents crystals forming in the finished pudding. If you cook ordinary granulated sugar directly with the strawberries, small sugar grains remain. They are noticeable when eating.
Washing and hulling the strawberries
Wash fresh strawberries first, then remove the hull. Not the other way round. If you remove the hull first, water gets into the flesh and dilutes the flavour. The strawberries turn mushy.
We do not cut the strawberries. They are blended completely smooth in the mixing bowl for 1.5 minutes at speed 8. Size does not matter, the Thermomix® turns everything into a smooth puree.
Frozen strawberries work just as well
Outside strawberry season we use defrosted frozen strawberries. They taste almost the same because they are blast-frozen straight after harvesting. The difference: frozen strawberries release more liquid as they defrost. The consistency becomes slightly looser. If you prefer a firmer result, reduce the cornflour from 40 g to 35 g.
Defrost frozen strawberries in the fridge overnight, not in the microwave. The microwave partially cooks them in places, which gives a cooked taste.
Raspberry syrup intensifies the colour
The 30 g of raspberry syrup is not a flavour carrier but a colour booster. Strawberries alone give the pudding a pale pink. The raspberry syrup makes the colour deeper without masking the strawberry flavour. If you do not have raspberry syrup, leave it out. The pudding still tastes good but will look lighter.
7 minutes at 100°C, speed 3
The cornflour only binds when cooked. 7 minutes at 100°C at speed 3 is the minimum time. Any less and the starch stays raw. Raw starch tastes floury and does not bind properly. Cooking for longer makes no difference, the starch is fully gelatinised after 7 minutes.
Speed 3 stirs constantly without splashing. At speed 4 or higher the pudding spatters up against the lid. At speed 2 or lower the starch settles on the base and burns.
Fill the bowls immediately
Pour the pudding into the bowls straight after cooking. If it cools in the mixing bowl it becomes too firm to portion cleanly. The Thermomix® spatula helps scrape out every last bit.
Serve warm or chill in the fridge for at least 2 hours. After 2 hours the pudding has the ideal firmness. Less than that and it is still too soft.
Topping with fresh strawberry pieces
We top the pudding with quartered fresh strawberries. They add texture and boost the strawberry flavour. Alternatively, use chopped pistachios or mint leaves. Cream is not needed, the pudding is already creamy enough.
Leftovers the next day
The pudding keeps in the fridge for 3 days. No longer, as the strawberries oxidise and lose their colour. After 4 days the surface turns grey. Freezing does not work, the starch breaks down when defrosted and the pudding becomes liquid.
More pudding recipes with the Thermomix®:
- Thermomix® Chocolate Pudding
- Thermomix® Vanilla Pudding
- Thermomix® Semolina Pudding
- Thermomix® Nougat Pudding
- Thermomix® Caramel Pudding
- Thermomix® Advocaat Pudding
How other recipes approach this
Goes well with: Waffles.
Also worth a look: Christmas Pudding Powder Thermomix®.
We have looked at the common strawberry pudding recipes for the Thermomix®. Many use cornflour (around 30 g per 500 g milk), while some use as much as 80 g starch per 400 g milk plus 2 eggs for a very firm result. We stick to a medium set so the fresh strawberry flavour is not overwhelmed by the starch. Some recipes stir in strawberry drinking powder. We deliberately avoid that and draw the sweetness from ripe, seasonal strawberries. Frozen strawberries work just as well outside the season but need 1 to 2 minutes longer to come to the boil. Chilling time is at least 2 hours. Left overnight the consistency becomes even creamier.
