WHAT YOU’LL NEED:

FOR THE VANILLA STRAWBERRY PUDDING
250 hung curd/yogurt {from 400g curd/yogurt), whisked
150g sweetened condensed milk
1 tbsp cornflour
1 tbsp Sprig vanilla extract

FOR THE VANILLA ROASTED STRAWBERRY PUREE
200g strawberries, sliced
2 tbsp castor sugar
1 tbsp Sprig vanilla extract
2 tbsp castor sugar

HOW IT’S DONE:

THE VANILLA STRAWBERRY PUDDING

Preheat the oven to 180C.
Place all the ingredients together in a bowl and whisk well until really smooth.
Divide between 2 oven safe dessert glasses/bowls/ramekins.
Add some roasted strawberry vanilla puree to the top and swirl.
Place the glasses in a baking tin filled with an inch of hot water.
Bake for 15 minutes, until the top is firm to touch. Allow the pudding to cool slightly, then refrigerate for 2-3 hours to set.
Pipe over with mascarpone if desired. Garnish with fresh strawberries and herbs.

THE VANILLA ROASTED STRAWBERRY PUREE

Heat the oven to 180C. Stir together the strawberries, 2 tbsp sugar and vanilla extract in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times while baking.
Cool slightly and blend until smooth.
Add the remaining sugar {as per taste} and simmer for 4-5 minutes stirring constantly. Cool.