Raspberries and buttermilk are both fairly tart – that’s why I halved the amount of buttermilk and added milk to this Raspberry buttermilk pudding recipe. The result is delicious!
Enough for 4 – 6
• 45 g (50 ml) butter
• 280 g (350 ml) sugar
• 10 ml vanilla essence
• 4 eggs
• 240 g (430 ml) cake flour
• 10 ml baking powder
• pinch of salt
• 240 ml buttermilk
• 250 ml milk
• 1 x 350 g box frozen raspberries
• icing sugar for sifting
• 250 ml cream
Heat oven to 180 ºC. Cream butter and sugar together. Add vanilla essence and eggs and whisk well. Sift flour, baking powder and salt together. Mix buttermilk and milk. Add flour, buttermilk and the milk to egg mixture in turn. Whisk well after every addition. Pour batter into a greased, round oven dish of about 20 cm in diameter. Arrange half the frozen raspberries on top. Place in oven and bake for about 45 minutes – 1 hour.
While pudding bakes in oven, the raspberries will sink to the bottom. remove and sift over the icing sugar. Arrange rest of raspberries on top and serve with cream.
Milk tart with a touch of chocolate, and caramel pudding with raspberries… it’s high time the old favourites got an update !
Edition SARIE FOOD April / May 2014 | Story Sweet Memories|Recipe Raspberry buttermilk pudding