Buttermilk Puddings
I was first introduced to these buttermilk puddings at a cooking class close to twenty years ago. I was sceptical – I’m not a huge dessert eater and I’m generally not a fan of creamy desserts if I’m going to have something sweet. But I was completely blown away with my first taste. Just delicious! Now this is my kind of dessert!
They are oh so light, silky smooth on the tongue and have just the right amount of giggle. The buttermilk gives a delightful tanginess which balances out the creaminess perfectly. And the fruit on the top provides the final touches to make it a wonderful dessert all round.
I have made buttermilk puddings countless times over the years since then and am yet to find someone who doesn’t enjoy them. It is the perfect dessert for so many different meals. I’ve served it after rich dishes, with Asian feasts, as part of a light summer meal and so many other ways and it works no matter what. It has a universal flavour that fits with just about any cuisine and can be mixed up with the fruit to suit what ever you have eaten before or the season.
The fruit can really be anything that you desire. I first had it with blood orange segments, with a little of the juice drizzled over. Strawberries macerated in a little icing sugar and lemon juice are a favourite as well. Fresh raspberries or blueberries are delightful when in season as is a spoonful of passionfruit.
