Buttermilk Pudding

In summer, this delicate dessert is wonderful served with fresh berries. Later in the year it is sublime with a compote of greengages or plums.

Shopping List

  • One vanilla pod
  • 700ml buttermilk
  • 70g caster sugar
  • 100ml jersey cream
  • 12g leaf gelatine (4 sheets)

Cooking Instructions

  1. Split the vanilla pod, and scrape the seeds into a saucepan.  Add the split pod.
  2. Add buttermilk, sugar and cream to vanilla and bring to the boil, simmer gently until sugar is dissolved. Remove from the heat and set to one side to infuse for one hour.
  3. Soak the gelatine in cold water – a baking tray is ideal – for a few minutes until soft, then squeeze out the excess water.
  4. Remove vanilla pod from buttermilk mixture and return mixture to the heat.  Bring to the boil, remove from the heat and stir in the gelatine until dissolved.
  5. Pour into moulds like individual pudding bowls or ramekins or a cup and leave to set in the fridge for 2-3 hours or overnight.
  6. To serve, dip the pudding moulds very quickly in and out of hot water, then turn out on to serving plates.

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