Strawberry Pudding

First, cut the stem and chop the strawberries into small pieces.

Add the strawberries to a mixer grinder and make pulp.

In a small bowl, add 3 tablespoon cornflour and ¼ cup cold milk and make slurry.

Heat milk in a pan. When milk starts boiling, add sugar and mix.

Keep the gas/heat on low and add cornflour slurry and stir.

The pudding will start thickening, add pinch of salt and mix.

Add strawberry puree and mix well.

Keep stirring to avoid burning. Switch off the gas after bubbles start coming.

Add lemon juice and mix well.

Grease the mold with olive oil or any oil.

Pour the pudding in the mould. Gently tap to release air bubbles.

Refrigerate overnight or for 10 hours. Invert the pudding on a plate.

Garnish with strawberry slices and serve chilled.

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