Ingredients
Scale
- 2 cups fresh berries, mixed (strawberries, blueberries, raspberries)
- 1/2 cup granulated sugar
- 2 cups whole milk
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons agar-agar powder
Instructions
- Wash and gently pat dry 2 cups of fresh berries, ensuring they’re clean and ready to shine in your pudding. Set aside about half for garnishing later.
- In a medium saucepan over low heat, combine the washed berries with ½ cup of sugar. Stir gently until the berries begin to break down into a delightful syrupy mixture—this should take about 5 minutes.
- In another bowl, whisk together 2 cups of whole milk and 4 large eggs until fully combined. Add 1 teaspoon of pure vanilla extract for that extra flavor kick.
- Slowly pour the berry mixture into the milk and egg blend while stirring continuously.
- Sprinkle in 2 tablespoons of agar-agar powder while continuing to stir. Keep heating over low heat until it thickens slightly (about 3-4 minutes). Do not let it boil!
- Remove from heat and pour the mixture into serving glasses or ramekins. Let them cool down to room temperature before transferring them to the refrigerator for at least two hours or until set.
- Garnish with reserved fresh berries just before serving to make them look as fabulous as they taste!
- Garnish with fresh mint leaves and serve immediately.
Notes
Store leftover Malvern Pudding in an airtight container in the refrigerator for up to three days.
Reheat individual portions in the microwave for about 30 seconds for a warm treat.
Serve warm with a scoop of vanilla ice cream for a delightful contrast.
For extra flavor, add a splash of vanilla extract to the batter before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg