⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 50g Caster sugar
• 15g Cornflour
• 400ml Milk
• 2 tbsp Grand Marnier or other fruit liqueur
• 2 large Egg yolks
• 150ml Double cream, whipped
• 100g Fresh strawberries, diced
• to taste Icing sugar, for dusting

📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even baking.
2. In a medium mixing bowl, whisk together the caster sugar and cornflour until thoroughly combined. Get those lumps out! There's nothing worse than a lumpy pudding.
3. In a separate saucepan, gently heat the milk until it's just simmering—don't let it boil over! We don't want a milky explosion.
4. Gradually whisk the hot milk into the sugar and cornflour mixture, whisking constantly to prevent lumps from forming. Trust me on this one, lumps are the enemy.
5. Return the mixture to the saucepan and cook over low heat, stirring continuously with a rubber spatula, until the mixture thickens into a smooth custard. This takes patience; don't rush it.
6. Remove the custard from the heat and stir in the Grand Marnier (or your chosen liqueur!). Mmm, that smells amazing already.
7. In a large mixing bowl, gently whisk the egg yolks until pale and slightly thickened. This should only take a minute or two. Overmixing can result in tough pudding.
8. Gradually whisk the hot custard into the egg yolks. Do this in a slow and steady stream—don't pour it all in at once or you'll end up with scrambled eggs (not the best flavor profile for a champagne pudding).
9. Once the egg yolks and custard are fully incorporated, whisk in the whipped cream. Be gentle to keep the mixture light and fluffy.
10. Fold in the diced strawberries. Save a few to use for decoration, of course.
11. Butter your large ovenproof dish. This prevents sticking and creates a beautiful, glossy finish.
12. Pour the pudding mixture into your prepared dish and smooth the top with a spatula.
13. Bake the pudding in a preheated oven for 30-40 minutes, or until just set around the edges. The centre might still be slightly soft—it’s supposed to be a bit jiggly.
14. Remove the pudding from the oven and let it cool completely to room temperature before chilling in the refrigerator for at least 2 hours, or preferably overnight. Patience, my friend!
15. Before serving, garnish with the reserved strawberries and a dusting of icing sugar. Perhaps a sprig of mint for extra elegance?

📝 Notes

• For a more intense champagne flavour, use champagne instead of milk. Adjust the sweetness to your preference.
• If you prefer a firmer pudding, increase the cornflour to 20g.
• Feel free to substitute the strawberries with raspberries, blueberries, or other berries for a different flavour profile. This is YOUR masterpiece!
• Don't overbake—the centre should be slightly wobbly!