Strawberry Lemon Pudding

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.

The pudding must be chilled completely. The strawberry flavour will come out more when cold.

Strawberry Lemon Pudding

Strawberry Lemon Pudding

2cups strawberry purée

¾ cup milk

4 tablespoons tapioca flour/starch

½ cup sugar

¼ teaspoon salt

1 egg beaten

¼ cup lemon juice

1 tablespoon lemon zest

2 tablespoons butter

In a medium saucepan mix the tapioca flour, sugar and salt. While mixing, slowly add the milk. Mix until thoroughly combined. Add the strawberry purée. Turn on the stove to medium low heat and stir the mixture constantly. When the mixtures thickens to coat the back of the spoon or boils cook for two minutes longer. Remove from the heat.

Stir a small amount of hot filling into the egg; return all to the pan, stir until well combined. Add back to the heat and cook for two minutes more stirring constantly. Remove from the heat and add, lemon juice, lemon zest and butter. Mix thoroughly. Pour into individual cups and refrigerate until completely cooled. This will take 3 to 4 hours or overnight. 

Lemon Almond Pancakes

Here is to writing my first recipe on here.

The picture below shows three pancakes I have made and will share the recipes with you. Today I will just be sharing the Lemon Almond Pancakes. My pancakes recipes might seem to you to have too much baking powder but I love my pancakes light and fluffy. When I first came across a pancake recipe in Better Homes and Garden Cook Book, with this much baking power I was skeptical but now I make all my pancakes with this much. Their ratio for dry and wet ingredients in their fluffy pancakes is the point of reference in my pancake recipes.

Lemon Almond Pancakes are in the center

Lemon Almond Pancakes
I love lemon and almond together. I am a person who loves strong lemon flavor and if you are like me I have added a variation to the recipe to make it even more lemony. There is also a variation to make these vegan.

1 cup flour
3 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup unsweetened and unflavored almond milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1egg
2 tablespoons oil
1/4 teaspoon almond extract

Mix the flour, sugar, baking powder and salt into a medium to large bowl. Add the almond milk, lemon zest, lemon juice, egg, oil and almond extract to the dry mixture. Whisk the ingredients together until just combined. Heat a pan or griddle on medium heat. Spray the pan with oil. To make dollar size pancakes pour about a tablespoon of batter for each pancake. Cook for about a minute or two on each side. I prefer to cook larger pancakes. When making a larger pancake you might need to decrease of the stove a little and cook each side of the pancake longer.

Serve with lemon curd or syrup.

Variations

Extra lemon- Add another two teaspoons of lemon zest.

Vegan- remove the egg from the recipe and add 1 tablespoon cornstarch and 3 tablespoons of water.



I hope you enjoy the pancake recipe and I will have the other two recipes up.