Strawberry Pudding

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It wasn't the best desert I've ever made. I didn't care for the mushy bread and the wine (Merlot over powered the taste of the strawberries. Although the technique intrigued me, it lacked dimension and texture.

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Ok this was a tough one to get perfected...
I tried several variations - using Challah instead of Potato bread, and using different wines.

Ultimately, the best version I created kept with the Potato bread, but dispensed with normal wine and used Ruby Port instead. The sweetness of the port complimented well with the strawberries and didn't overpower the flavor. Some of the previous incarnations tasted like nasty (manishevitz-esque over-oxidized wine-soaked bread. I also let the strawberries macerate in just the sugar and honey overnight and then added the port about an hour or two before I made the actual rounds.

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I got a good buzz eating it. The clotted cream didn't work at all. I ended up having to whip. Also, I felt that the strawberry flavor was lost in the wine. I didn't use a strong wine, so that wasn't the problem.

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I love it

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very good

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Lots of work for a little eat. Might be better with ice cream. Too tart for me.

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This recipe sounded so strange that I felt compelled to try it and it is deliciious! The difficulty is finding steel cans to take the lids off of both ends so I used tomato cans.