Diana's Desserts - www.dianasdesserts.com

Milk and Strawberry Pudding

Servings: 10
15-18 fresh strawberries
600ml full cream fresh milk, at room temperature
180g-200g castor sugar
1 packet times 13g agar-agar powder

You will need 10 small jelly (jello) cups or molds.

1. Wash and hull strawberries (pluck out the hard leafy tops). Drain and quarter strawberries, or cut each strawberry into 6 wedges if they are large.

2. Put sugar in a 3-litre (3-quart) pot. Add 600ml water and stir until sugar dissolves. Add agar-agar powder and stir throughly. Bring to boil on medium heat, stirring frequently to prevent agar-agar from thickening at bottom of pot.

3. When agar-agar mixture begins to boil, add milk slowly, stirring constantly. Turn off heat when it boils again (this will be your milk jelly/jello).

4. Rinse jelly cups, shaking off excess water. Fill each cup 3/4 full with milk jelly. Allow to cool at room temperature, about 20 minutes.

5. Push 4-6 strawberry wedges into each jelly cup. Leave to cool completely, about half hour. Cover cups and chill for 2 hours before serving.

Makes 10 servings (10 jelly cups).

Source: Magazine
Submitted By: Lee Ying Suan, 9 Years Old
Date: July 31, 2005