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Strawberry Pudding

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Strawberry Blancmange (Cornstarch Pudding)
From The New Doubleday Cookbook (Canada, UK), by Jean Anderson & Elaine Hanna.


2/3 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 cups puréed strawberries
2 teaspoons vanilla


Mix sugar, cornstarch, and salt in the top of a double boiler, then gradually blend in milk. Set over just boiling water and heat, stirring constantly, until thickened. Cook 5 to 7 minutes, stirring now and then. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5-cup mold that has been rinsed in cold water, or into 8 individual molds. Chill until firm, 3 to 4 hours for large mold, 1 to 2 hours for small ones. Unmold and serve with any dessert sauce, fresh or stewed fruit.

Yield: 8 servings

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