Buttermilk Pudding with Raspberry Compote - Sponsored by Scott Foy at Montagu Arms

Buttermilk Pudding with Raspberry Compote

Serves 6-8

Preparation Time: 30 Minutes

Setting Time: Overnight

Ingredients:

400ml double cream
600ml buttermilk
250g sugar
1 vanilla pod, scrape and remove the seeds
4 strips of lemon zest
Juice of 1 lemon
4 leaves of gelatine
Punnet of raspberries
1 orange
1 measure or 2 teaspoons of Cointreau or Grand Marnier

Method:

Lightly whip 200ml of the double cream, soak the gelatine in cold water. Whilst this is soaking boil the other 200ml of the double cream with the vanilla pod and seeds along with the lemon juice, zest and sugar. Squeeze all the water from the gelatine and add to the hot cream to dissolve. Pass the hot cream through a fine sieve and allow to cool slightly. Add the buttermilk to the mix and then fold in the lightly whipped cream. Pour into moulds and allow to set in the fridge over night.

Raspberry Compote:

Blend half the raspberries with the zest of half a orange plus the juice of half a lemon. The measure of Cointreau or Grand Marnier. Add sugar to taste. Pass through a fine sieve to remove all the seeds. Add the remainder of the raspberries and leave to marinade for 1½ - 2 hours.

To Serve:

Sit the moulds into a bath of luke warm water and turn out onto centre of a plate. Garnish with raspberries around the pudding. This dish is perfect as it is, I like to finish the dish by adding a tuile biscuit or a brandy snap, to give a crunch.