Buttermilk pudding with cardamom strawberries

servings10
45 minutes

Ingredients

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

  • 1 orange
  • 1 punnet of strawberries
  • 1 tsp cardamom seeds
  • 1 tbsp of caster sugar
  • 1 tbsp of honey

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
  • 1 punnet of strawberries
7
Juice the orange into a saucepan. Add the cardamom seeds, sugar and honey
  • 1 tsp cardamom seeds
  • 1 tbsp of caster sugar
  • 1 orange
  • 1 tbsp of 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