Tried making pudding from scratch expecting it to be hard. It isn’t. Honestly easier than I expected. Box pudding is fine but this tastes like actual strawberries instead of that artificial flavor.
What Goes In
Fresh berries – maybe two cups. Milk and cream. Cornstarch for thickening. Sugar to taste. Some butter and vanilla. That’s it.
Cook the Berries First
This is the trick. Raw strawberries make watery pudding. Nobody tells you that.
Cook them down with a bit of sugar until they’re soft and jammy. Maybe 10 minutes. Mash or blend – your call. I like some chunks but smooth works too.
The Pudding Part
Heat your milk and cream. Mix cornstarch with cold water first – learned the lumpy way not to skip this.
Pour the cornstarch mix into the hot milk while stirring. Keep stirring. Don’t stop. Like maybe 5 minutes of constant stirring. Boring but necessary.
It’s ready when it coats a spoon thickly. You’ll know.
Putting It Together
Fold in the berry stuff. Add butter, vanilla, pinch of salt. Stir until the butter disappears.
Taste it. Some batches need more sugar. Depends on the berries.
Let It Set
Into serving dishes. Press plastic wrap right onto the surface unless you’re into pudding skin. Fridge for a couple hours minimum.
My Screwups
First batch: runny mess. Didn’t cook long enough. Second batch: lumpy. Didn’t mix the cornstarch right. Third batch: perfect. It’s not hard, just takes practice.
