Author Notes
One night I needed to use the strawberries I had and thought why not strawberry pudding. I first made this using cornstarch but the cornstarch took away from the pudding. It turned out well but just was lacking. Then after talking through it with my mother I decided to try Tapioca flour/Starch. I know this is not a common household ingredient but it is worth trying. It's used in gluten free baking and it a great thickener. —Amitha's Expression of Creativity
Ingredients
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2 cups
strawberry purée
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3/4 cup
milk
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4 tablespoons
tapioca flour/starch
-
1/2 cup
sugar
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1/4 teaspoon
salt
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1
egg beaten
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1/4 cup
lemon juice
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1 tablespoon
lemon zest
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2 tablespoons
butter
Directions
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In a medium saucepan mix the tapioca flour, sugar and salt.
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While mixing, slowly add the milk. Mix until thoroughly combined.
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Add the strawberry purée.
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Turn on the stove to medium low heat and stir the mixture constantly.
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When the mixtures thickens to coat the back of the spoon or boils cook for two minutes longer. Remove from the heat.
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Stir a small amount of hot filling into the egg; return all to the pan, stir until well combined.
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Add back to the heat and cook for two minutes more stirring constantly.
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Remove from the heat and add, lemon juice, lemon zest and butter. Mix thoroughly.
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Pour into individual cups and refrigerate until completely cooled. This will take 3 to 4 hours or overnight.
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