Buttermilk Pudding with Strawberries in Strawberry Sauce

10:00 pm on 20 December 2004

(Serves 12)

Ingredients Buttermilk Pudding

  • 500ml cream
  • 250g sugar
  • 1 vanilla bean, split
  • 6 leaves gelatine, softened in cold water
  • 1.2 litres buttermilk

Ingredients Strawberries in Strawberry Sauce

  • 1 kg strawberries, washed, hulled and halved
  • 4 tbsp sugar
  • ½ C water

Method Buttermilk Pudding

Combine half the cream with the sugar and vanilla bean and bring to the boil.

Remove from the heat. Remove the vanilla bean and carefully scrape the seeds into the cream. Whisk to incorporate the seeds, then stir in the gelatine sheets until dissolved. Place the buttermilk in a bowl and gradually beat in the hot cream mixture. Strain through a sieve then cool until tepid.

Beat the remaining cream until it almost forms soft peaks then fold gently into the buttermilk mixture. Pour into a 2 litre mould that has been rinsed with cold water. Cover with plastic wrap and chill in refrigerator for at least 6 hours or preferably overnight.

Method Strawberries in Strawberry Sauce

Place about 10 of the strawberries in a small saucepan with the sugar and water and heat until the sugar has dissolved. Gently crush the strawberries with the back of a spoon then bring to the boil and simmer until the liquid is syrupy. Remove from the heat, cool and strain through a fine sieve, pressing the strawberries gently to extract all the juice.

Combine the syrup with the rest of the strawberries.

To Serve

Carefully un-mould the pudding by running a thin, sharp knife around the edge then tilting the bowl over a serving platter until it slides out. Pile the strawberries around and on top and serve immediately.

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