This delightful pudding recipe is from the chef Joe McDermott. Joe is the chef and owner of the gorgeous, relaxed gastro pub, the Ilkley Moor Vaults. His recipe reminds me of panna cotta where some of the cream is replaced with buttermilk. This makes it lighter and gives a fresher taste. Buttermilk is very low in fat containing only 0.3g per 100g. The little buttermilk puddings complement the young, pink, Yorkshire rhubarb perfectly and look stunning. They are so easy to make so give them a try.
Buttermilk and rhubarb puddings
Makes about 6 individual puddings
- 1 lemon - zest thinly peeled
- 225ml double cream
- 80g caster sugar
- 3 gelatine leaves
- 450ml buttermilk - available from Booths and Waitrose
- 1kg rhubarb
- 100g caster sugar - or more if you like it a bit sweeter
Buttermilk and rhubarb pudding
Place the lemon rind with 80ml of the cream, 80g caster sugar in a saucepan and warm gently until sugar has disolved. (Don’t allow the cream boil.) Remove from the heat, take out the lemon peel and pour the cream into a jug.
Meanwhile soak the gelatine leaves in cold water. After 5 minutes squeeze out water and stir into warm cream mixture. Add the buttermilk and the remaining cream to the sweetened lemon flavoured cream.
Pour the cream into individual moulds (e.g. ramekins) and place in the fridge until set.
Cut the rhubarb into 2cm pieces and place in a saucepan with the remaining caster sugar. Cover and cook gently for about 15 minutes. The rhubarb should now be soft and beautifully pink. Leave to cool.
To serve - quickly dip each pudding into a bowl of hot water. Place a small plate over the top of the mould and invert the pudding onto the plate. Serve with the rhubarb and, if you have it, place a sprig of fresh green angelica leaves on the top. My angelica is just sprouting in the garden and it goes so well with rhubarb.