Buttermilk pudding with cardamom strawberries

Shaun Hill's beautiful buttermilk pudding recipe actually takes very little hands-on time to make but does require overnight chilling. The wait will be well-rewarded with a delightful end to any meal, or a creamy pud that would be glorious with a cup of tea.

First published in 2015
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Ingredients

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Imperial

Buttermilk pudding

  • 600ml of buttermilk
  • 1 vanilla pod, split
  • 400ml of double cream
  • 250g of caster sugar
  • 1 orange, 4 strips of peel
  • 2 tbsp of lemon juice
  • 3 gelatine leaves, soaked in cold water

Cardamom strawberries

Equipment

  • Ramekins

Method

1
Split the vanilla pod and reserve the seeds. In a saucepan, bring 200ml of double cream, sugar and orange peel to the boil, adding the vanilla pod and seeds
  • 1 vanilla pod, split
  • 1 orange, 4 strips of peel
  • 250g of caster sugar
  • 400ml of double cream
2
Remove the cream mixture from the heat then add the lemon juice and softened gelatine. Whisk gently until dissolved, and strain into a clean bowl
  • 2 tbsp of lemon juice
  • 3 gelatine leaves, soaked in cold water
3
In a separate mixing bowl, add the buttermilk then gradually whisk in the hot cream mixture
  • 600ml of buttermilk
4
Whilst the buttermilk and cream is cooling, whip the remaining double cream. Once it has completely cooled, fold in the whipped cream to the buttermilk mixture
5
Pour the mix into 10 small crème caramel moulds or ramekins and refrigerate overnight
6
Remove the stems and leaves from the strawberries. Slice in half and set aside in a heatproof bowl
7
Juice the orange into a saucepan. Add the cardamom seeds, sugar and honey
8
Place the pan over a medium heat and bring to the boil. Remove from the heat and spoon the mixture over the strawberries. Allow to cool and infuse for 5 minutes
9
Remove the buttermilk puddings from the fridge and serve alongside the infused strawberries
First published in 2015
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Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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