Having posted two pudding recipes over the last month, I had to do something interesting this time around. So I turned to the three fruits I like most.
Blueberry, Mango & Raspberry Pudding
Ingredients
- 3/4 cup flour
- 4 cups whole milk
- 2 tablespoons butter
- 3/4 cup sugar
- 1 cup Blueberry smoothie (or juice)
- 1 cup Mango smoothie (or juice)
- 1 cup Raspberry smoothie (or juice)
Method
- In a medium pot, reduce the smoothies (or juices) to 1/3 cup. Set aside and let cool.
- In a large pot, melt the butter over medium heat. Add 3/4 cup flour and whisk (it will look lumpy and give the impression that this will never work with this amount of butter, but it will – trust me).
- Pour in 4 cups of milk and 3/4 cup sugar gradually (whisking constantly and thereby dissolving the lumps) and cook on low-medium heat until the mixture starts to thicken (appx. 30-40 minutes).
- With the help of a hand blender, pulse until all the lumps are gone and the flour is absorbed completely by the milk. Take off the heat.
- Transfer 1 1/2 cups of pudding (through a fine sieve) and 1/3 cup of blueberry smoothie (juice) to a stand mixer and beat with the whisk attachment for 10 minutes.
- Repeat with other flavors and assemble in your desired dish and chill.