Blackcurrant and buttermilk pudding

Blackcurrant and buttermilk pudding

By
From
Spring
Serves
6
Photographer
Andy Sewell

When we started to make butter for the restaurant, we found ourselves with a lot of buttermilk, so, rather than waste it, we came up with various uses for it, including this delightful pudding. It adds a pleasant sourness that works well with the velvety intense sharpness of blackcurrants. Lemon verbena, which grows happily in my garden in a small sunny spot, lends a clean, ethereal taste to the pudding.

Ingredients

Quantity Ingredient
3 sheets bronze leaf gelatine, (10g in total)
400ml double cream
220g caster sugar
1 lemon, finely pared zest
1 vanilla pod, split in half lengthways
2-3 lemon verbena sprigs
500ml buttermilk

For the blackcurrant sauce

Quantity Ingredient
400g blackcurrants
200g caster sugar
120ml water
a tiny pinch salt
a squeeze lemon juice

Method

  1. First make the sauce. Put the blackcurrants in a heavy-based pan with the sugar and water. Bring to a simmer over a medium heat and cook for a couple of minutes until the fruit has started to release its juices. Remove from the heat and pass half of the fruit and juice through a sieve into a bowl, pressing the fruit with the back of a spoon to extract as much juice as possible; discard the pulp. Stir the rest of the blackcurrants into the strained juice, along with the salt and a few drops of lemon juice. Allow to cool, then chill in the fridge.
  2. To make the puddings, soak the gelatine leaves in a shallow dish of cold water to soften. Meanwhile, put the cream in a heavy-based saucepan with the sugar, lemon zest, vanilla pod and lemon verbena. Slowly bring to a simmer over a medium heat, stirring often, then lower the heat and cook for 3 minutes. Take the pan off the heat. Immediately remove the gelatine leaves from the water and stir into the hot mixture. Continue to stir until the gelatine has fully dissolved.
  3. Strain the mixture through a fine sieve into a bowl, discarding the flavourings. Add the buttermilk and stir well.
  4. Pour into 6 ramekins, 200ml capacity, to about 1cm from the top (to leave room for the blackcurrant sauce). Allow to cool, then refrigerate until set; this will take about 3 hours.
  5. To serve, spoon a layer of blackcurrant sauce over the top of the puddings, to cover them completely. Serve the rest of the sauce in a bowl on the side, for everyone to help themselves to a little more if they wish to do so.
Tags:
Skye Gyngell
seasonal
Spring
London
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