Honey buttermilk pudding with macerated strawberries
Yes, buttermilk is an unusual ingredient to make pudding with, but if you like a dessert that is sweet and sour, give this a try. The buttermilk pudding is reminiscent of a thick yogurt. If you like your pudding extra thick, add another egg yolk.
Ingredients
- 2 cups buttermilk, divided in two
- ¼ cup honey
- 2 tablespoons cornstarch
- 1 egg yolk
- ½ teaspoon vanilla paste (or extract)
- ¼ teaspoon salt
Macerated strawberries
- 2 cups strawberries, cleaned and stems removed
- 4 teaspoons honey
- 2 teaspoons orange liqueur (Grand Marnier, Cointreau, etc.)
- Pinch of black pepper (optional)
Instructions
- Add ½ cup of buttermilk into a mixing bowl. Add the cornstarch, egg yolk and salt and mix well. Add the other 1½ cups of buttermilk and honey to a small pot over medium-low heat. Warm until the buttermilk separates (yes, it will separate). Pour a small amount of warm buttermilk into the mixture and whisk. Continue adding in the warm liquid and whisking until all of the buttermilk is added. Pour this mixture back into the pot and cook over medium-low heat.
- Continue whisking until the mixture thickens and just begins to bubble. Remove the pot from the heat and strain the pudding into a clean bowl. Stir in the vanilla.
- Let the pudding cool to room temperature before placing in the refrigerator. The pudding can be kept, covered, for several days.
Macerated strawberries
- If using raw honey, add it to a small pot and warm the honey until it is liquified.
- Cut the cleaned strawberries into small chunks (in half or quarters, or more, depending on their size) and place into a mixing bowl. Add the honey, orange liqueur and black pepper. Mix well.
- Leave the strawberries for at least an hour, stirring occasionally. The longer they sit, the more juice will come out of the berries and the flavouring will get into the fruit.
- To serve, portion the pudding into small cups and top with the macerated strawberries.
