Buttermilk pudding with rhubarb compote

Buttermilk pudding with rhubarb compote
Serves: 4
  • For the buttermilk pudding
  • 4 Titanium gelatine leaves (professional grade, available online)
  • 1 vanilla pod
  • 100ml elderflower cordial
  • 50g sugar
  • 350ml buttermilk
  • 250ml double cream
  • For the rhubarb compote
  • 400g forced rhubarb, roughly chopped
  • 75g sugar
  1. Soak the gelatine in cold water until softened.
  2. Cut the vanilla pod in half lengthways, scrape out the seeds and add the seeds and pod to a small pan.
  3. Add the cordial and sugar.
  4. Bring to the boil.
  5. Whisk in the softened gelatine.
  6. Pass through a fine sieve and cool.
  7. Stir in the buttermilk.
  8. Whisk the cream to soft peaks and then fold through the mix.
  9. Set in either one large dish or four small moulds/glasses.
  10. Leave to set in the fridge.
  11. For the compote, put the rhubarb and sugar in a large pan.
  12. Cook gently over a low heat until the rhubarb starts to break down.
  13. Don’t turn up the heat - the sugars in rhubarb caramelise at a low temperature and change the fresh flavour.
  14. Spoon the rhubarb on top of the pudding and serve.


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