Buttermilk pudding with spiced rhubarb

Buttermilk pudding with spiced rhubarb


Make the most of winters seasonal best by matching sweet crimson rhubarb with cinnamon and star anise in this decadent dessert.

The ingredient of Buttermilk pudding with spiced rhubarb

  1. 1 vanilla bean, split lengthways
  2. 125ml (1/2 cup) pouring cream
  3. 155g (3/4 cup) caster sugar
  4. 2 tablespoons hot water
  5. 1 tablespoon gelatine powder
  6. 300ml buttermilk
  7. 125ml (1/2 cup) thickened cream
  8. 1 orange
  9. 80ml (1/3 cup) red wine
  10. 100g (1/2 cup) caster sugar, extra
  11. 1 cinnamon stick
  12. 2 whole star anise
  13. 600g rhubarb, washed, leaves removed, trimmed, cut into 6cm pieces

The instruction how to make Buttermilk pudding with spiced rhubarb

  1. Use a sharp knife to scrape the seeds from vanilla bean into a small saucepan. Discard the bean. Add the pouring cream and sugar to the pan, and place over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Remove from heat.
  2. Place the hot water in a heatproof bowl. Sprinkle over the gelatine and whisk with a fork until the gelatine dissolves. Add to the cream mixture and stir until well combined. Stir in the buttermilk. Transfer to a medium bowl and place in the fridge, whisking occasionally, for 1 hour.
  3. Use a balloon whisk to whisk the thickened cream in a bowl until soft peaks form. Use a metal spoon to fold half the cream into the buttermilk mixture. Repeat with remaining cream.
  4. Spoon the mixture into a 6cm-deep, 8 x 22cm (base measurement) loaf pan. Place in the fridge overnight to set.
  5. Use a vegetable peeler to peel half the rind from the orange. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips. Place the orange rind, wine, extra sugar, cinnamon and star anise in a medium saucepan over low heat and stir until sugar dissolves. Increase heat to medium and simmer for 3 minutes. Add the rhubarb and cover. Reduce heat to low. Cook, stirring occasionally, for 5 minutes or until the rhubarb is tender.
  6. To turn out the pudding, dip the base of the pan quickly into hot water. Use the point of a round-bladed knife to loosen the edges. Turn onto a clean work surface. Cut into slices and serve with the spiced rhubarb mixture.

Nutritions of Buttermilk pudding with spiced rhubarb

calories: 388.853 calories
calories: 16 grams fat
calories: 11 grams saturated fat
calories: 50 grams carbohydrates
calories: 50 grams sugar
calories: 7 grams protein
calories: 48 milligrams cholesterol
calories: 66.42 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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