Strawberry-lovers won't be able to get enough of this sweet, fruity treat.
Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease six 1 cup capacity ovenproof dishes. Place dishes on a baking tray.
Hull the strawberries, put two thirds of them in a large bowl, halve the remaining strawberries and add to the bowl. Sprinkle with caster sugar, add the zest and use a large spoon to gently mix. Divide the strawberries amongst the serving dishes.
Cream the butter and extra sugar with an electric mixer until light and creamy. Add the vanilla bean paste and then the eggs, one at a time, beating well after each addition. Sift in the flour, folding it through all at once with a large spatula.
Spoon the mixture on top of the strawberries, sprinkle with almonds. Bake for 15-20 minutes or until golden.
For the Strawberry sauce: :
Blend the strawberries, juice and icing sugar until smooth.
Serve puddings immediately with a generous drizzle of the strawberry sauce and softly whipped cream or a scoop of ice cream.
Lyndey’s Note: This can also be cooked in a larger dish e.g. 22.5 x 3.5cm (1.8 litre) round silicon tray from the Lyndey Milan range, in which case cook for 50 mins.
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