2 weeks Ago By [email protected] (Mariam Khan)
If you're after the ultimate dessert that balances rich, buttery flavours with a cheeky boozy twist, this indulgent strawberry shortbread pudding is exactly what you need. It’s an easy-to-make treat that layers buttery shortbread with tangy strawberry sauce, smooth whipped cream, and the very special ingredient, whisky – making it perfect for special occasions or a cosy night in. There are a few separate steps to this recipe but overall it's very simple to follow.
Start by making the shortbread base. Preheat the oven to 170°C. Then, mix the butter, plain flour, and caster sugar together in a bowl until it resembles fine breadcrumbs.
Add a little water to bring the mixture together, and press it into a 20cm x 30cm baking tin. Dust with a little extra caster sugar, and bake for about 20 minutes, or until just golden around the edges. Once done, allow the shortbread to cool before crumbling it up into small pieces.
Next, prepare the strawberry sauce. Simply blitz the strawberries in a blender until smooth, and set aside. To assemble the pudding, start by spooning the crumbled shortbread into the bottom of a glass or serving dish.
Pour over a generous amount of whisky – the warmth of the alcohol will complement the rich, crumbly shortbread perfectly. Then, spoon over the fresh strawberry sauce, followed by a scoop of strawberry ice cream. Add a few fresh strawberries, and repeat the layer making process a few times building up all the delicious flavours.
Top it off with a swirl of whipped cream, and drizzle more of the strawberry sauce over the cream. If you want to get extra fancy, scatter some toasted almonds, a few pink marshmallows that have been lightly toasted, and a couple of white chocolate twirls to add a little crunch and sweetness. You can crack this dessert out on Chrtistmas day or in the leadup to festive period, it’s a showstopper of a dessert that will have everyone coming back for more.
Ingredients: Shortbread: 250g butter 360g plain flour 110g caster sugar Water to bring together Pinch salt Sauce: 400g strawberries blitzed To serve: 50ml whisky 500ml whipped cream 8 scoops strawberry ice cream A few strawberries, hulled Toasted almonds Pink marshmallows, toasted White chocolate twirls This dessert is a perfect balance of textures and flavours – buttery, crumbly shortbread, sweet and tangy strawberry sauce, rich cream, and the warmth of whisky, all topped off with a variety of indulgent toppings. This recipe was originally shared on the James Martin website ..
