Strawberry Pudding Coupe

by Emily
from Virtuous Daughters, December 2005~Volume 5, Number 9

• 3 c. sugar
• 1 1/2 c. cornstarch
• Pound cake
• 9 c. milk
• 6 Tbsp. butter
• 2 Tbsp. grated orange peel
• 3 c. orange juice
• 6 lbs. strawberries hulled, sliced
• Keep 24 whole strawberries for garnish

Combine sugar and cornstarch in small saucepan. Blend in milk. Heat, stirring constantly until mixture boils and thickens. Blend in butter, orange peel, and orange juice. Cover and chill. To assemble, place 1 oz. pound cake in bottom of 24 serving dishes. Top each with 1 c. fresh strawberries. Top each with 1 1/2 c. pudding. Garnish each with whole strawberries.