This Strawberry Pan Pudding has become my family’s all time favourite dessert. Every single one of us loves it equally, which rarely happens. It’s a bonus that it’s super easy to make using only basic pantry staples. It’s so wonderful to enjoy good, basic home cooking made with simple ingredients and a whole lot of love!
If you don’t have a pan that can go in the oven, you can use a cake tin for this. In Step 2, melt the butter in your tin in the oven then proceed as normal. I do love a decent oven-proof pan for these types of recipes though!
Another note is that if you increase the number of serves for this recipe, you should use a larger pan if you have one, otherwise the mixture will be deeper in the pan. Adjust the cooking time to suit.
Health benefits
Made with wholemeal spelt flour, this homemade strawberry pudding recipe offers more fibre and nutrients than your average dessert. Strawberries bring antioxidants and vitamin C, while you can control the sweetness with your choice of natural sweetener. It’s also easy to adapt to gluten-free, dairy-free or vegan diets.
Strawberry Pudding Ingredients
You’ll need a handful of pantry basics – butter (or oil), wholemeal spelt flour, baking powder, milk, rapadura sugar and a touch of vanilla extract and salt. You will also need fresh strawberries and your choice of sweetener (I use rice malt syrup, maple syrup or honey).
How to make this easy strawberry pan pudding
Start by melting the butter in your pan until it just bubbles, then mash the strawberries with your chosen sweetener. Mix the wet ingredients with the flour to form a thick batter and pour it into the hot, buttered pan. Top with the strawberries and transfer to the oven to bake until golden and set in the centre, with the fruit bubbling.
Serving suggestions and how to store
This pudding is best served warm straight from the pan, with a dollop of cream, yoghurt or ice cream. Leftovers can be stored in the fridge and gently reheated. It’s also lovely cold the next day with yoghurt for breakfast.
Vary this to suit your dietary needs
For a gluten-free version, use almond meal and buckwheat flour instead of spelt. To make it dairy-free or vegan, substitute the butter with coconut or macadamia oil and choose a plant-based milk. You can also swap the strawberries for other soft fruits like raspberries, plums, or banana, and top with your favourite nuts for crunch.
Ingredients
- 115 g butter
- 150 g strawberries (hulled and chopped if large)
- 1 tbsp rice malt syrup, honey or maple syrup
- 75 g rapadura sugar (¼ cup – ⅓ cup) to suit your taste
- 120 ml milk (of choice) (½ cup)
- 1 tsp vanilla essence – or paste
- ½ tsp sea salt
- 1 tsp baking powder
- 130 g wholemeal spelt flour (1 cup)
Method
- Preheat the oven to 180º C/350°F (fan forced).
- Place the butter in a medium size non stick or cast iron pan (approx. 22cm) over a low heat to melt.
- In a medium-sized bowl place the strawberries and sweetener and macerate with a potato masher so they are a bit broken up. Set aside.
- In a mixing bowl whisk the rapadura, milk, vanilla, sea salt and baking powder until well combined. Pour in the melted butter and whisk some more.
- Fold in the flour gently until just combined.
- Place the batter back in the pan that you melted the butter in. Top with the strawberries and cook in the oven for 20-25 minutes until golden (the middle should be set and the berries jammy).
- You can slice or spoon out of the pan.
Serve
- As is, or top with double cream, creme fraiche, yoghurt or icecream.
Variations
Gluten-free
Replace the spelt with 3/4 cup almond meal and 1/4 cup buckwheat flour.Dairy-free and vegan
Replace the butter with 100 ml macadamia nut oil or coconut oil. Choose a dairy-free milk.Different fruit
Any fast cooking (soft) fruit will work. Berries of any kind, banana and ripe stone fruit are also an option.Add nuts
I love this topped with macadamia nuts, pecans or flaked almonds.Let me know if this becomes a family favourite recipe too!
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SONIA GARREFFA says
Amazing my family loved this dessert it was polished in one sitting no left overs! Can’t wait to try it with seasonal fruit very versatile recipe. Xx
Georgia Harding says
Glad you loved it, it’s a staple in my household that’s for sure! G x
Wendy Baker says
Yum! We also polished it off in one sitting! Perfect recipe for right now as we are taking advantage of the strawberry glut. (Only $1.50 a punnet here in NSW!)
Georgia Harding says
So pleased you loved it to – it’s a one sitting dessert in my family too, perfectly satisfying G x
Leigh Havelka says
Yum! I just made for breakfast. So easy and delicious with some yogurt.
Georgia Harding says
Oh I love it – dessert for breakfast! So happy you enjoyed it Leigh G x
Ashley Miller says
This is so delicious! I make the gluten free version and actually don’t even add any of the sweeteners. It’s a firm family favourite!
Well Nourished Team says
So happy to hear you loved the recipe Ashley ☺️