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White Chocolate Strawberry Biscuit Pudding

David Cunningham | October 9, 2016

All of the components for this strawberry biscuit pudding can be prepared the day before, and assembled right before your guests arrive. Pop them into the oven when you sit down for dinner.

Level
Advanced
Prep Time
10-15 minutes
Cook Time
25-30 minutes
Serves
6
White Chocolate Strawberry

Ingredients

Strawberry Coulis
  • 30 ounces fresh strawberries, hulled and pureed until smooth
  • 1 1/2 cups sugar
  • 1/2 cup honey
  • 5 tablespoons cornstarch
  • 5 tablespoons water
Biscuits
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • 1/3 cup unsalted butter
  • 1/3 cup buttermilk, or as needed
White Chocolate Pudding Custard
  • 2 1/2 cups heavy cream
  • 1 1/4 cups whole milk
  • 1 cup sugar
  • 12 ounces white chocolate
  • 6 large eggs
White Chocolate Bourbon Sauce
  • 1 quart heavy cream
  • 26 ounces white chocolate
  • 1 cup bourbon
  • 2 cups sliced fresh strawberries (and sugar for presentation)
To Assemble
  • 2 cups fresh strawberries, sliced
  • Sugar for presentation

Directions

Strawberry Coulis
  1. Combine the strawberry puree, sugar, and honey in a medium, heavy saucepan over medium heat and bring to a simmer. In a small bowl, make a slurry with the cornstarch and water, then whisk this into the strawberry mixture. Return to simmer briefly, then remove from the heat. Strain through a fine mesh strainer and let cool to serve. This can be prepared a day ahead; refrigerate, tightly covered.
Biscuits
  1. Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, sift the flour, sugar, baking powder, and salt together. Cut the butter into dime-size pieces and gently mix with the dry ingredients, being careful not to break the butter up too much. Form a well in the center of the mixture and add the buttermilk. Lightly mix it into the flour mixture. You should end up with a sticky dough; it it’s dry, add a little more buttermilk.
  2. Place the dough on a lightly floured work surface and flatten it to a 1½-inch thickness. Cut biscuits out with a 3-inch round cutter and set in a pie tin so they are close but not touching each other. Bake until lightly golden, 12-15 minutes. Remove from the oven and set aside, up to 2 hours before serving.
  3. Make the White Chocolate Pudding Custard: Heat the cream, milk, and sugar together in a large, heavy saucepan over medium heat, stirring, until hot but not steaming and the sugar dissolves. Remove from the heat, add the chocolate, and stir until melted and smooth.
  4. In a large bowl, whisk the eggs until smooth. Add a generous ladleful of the hot cream mixture to the eggs in slow, steady stream, whisking constantly. Slowly add that mixture to the rest of the hot cream mixture, whisking constantly until smooth. Keep warm.
White Chocolate Pudding Custard
  1. Heat the cream, milk, and sugar together in a large, heavy saucepan over medium heat, stirring, until hot but not steaming and the sugar dissolves. Remove from the heat, add the chocolate, and stir until melted and smooth.
  2. In a large bowl, whisk the eggs until smooth. Add a generous ladleful of the hot cream mixture to the eggs in slow, steady stream, whisking constantly . Slowly add that mixture to the rest of the hot cream mixture, whisking until smooth. Keep warm.
White Chocolate Bourbon Sauce
  1. Heat the cream in a medium, heavy saucepan over medium heat until hot but not steaming. Remove from the heat, add the chocolate, and stir until melted and smooth. Let cool to room temperature. Whisk in the bourbon.
Assemble the Pudding
  1. Preheat the oven to 375 degrees Fahrenheit. Butter six Lodge Heat-Treated Mini Serving Bowl (the photo for this recipe uses mini skillets, but any small cast iron mini servers will do!). Crumble the biscuits into large pieces and use them to cover the bottoms of the servers by 1 inch. Ladle ¼ cup of the custard over the top of each, covering the crumbled biscuits. Slice some fresh strawberries and arrange in a single layer to cover the biscuit crumbles. Ladle another ¼ cup of custard over the strawberries. Add another layer of biscuit crumbles to almost fill the servers. Ladle a final ¼ cup custard over each and sprinkle with sugar.   
  2. Cover the servers with aluminum foil and bake for 35 minutes. Remove the foil and bake until the pudding has a golden brown color and is firm to the touch, about another 20 minutes. If a toothpick inserted in the pudding and comes out clean, it is done. The mixture should be nice and moist, not runny or dry.  
  3. Serve warm with the White Chocolate Bourbon Sauce and Strawberry Coulis offered on the side in small pitchers.
skillet
skillet
Contributed By: David Cunningham

David Cunningham is the executive chef of restaurant V Seagrove on County Highway 30A in Seagrove Beach, Florida.

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