Name Buttermilk pudding


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2 lemons
12 sheets gelatine
125 g/4 oz sugar
1/2 litre/1 pint buttermilk
1/8 litre/1/4 pint whipping cream
2 packets vanilla sugar or
1 level tablespoon of sugar and
1 teaspoon vanilla essence
250 g/8 oz strawberries

Preparation. Cut a piece of zest, about 5 cm/2 in, from a lemon. Squeeze the juice of the lemons into a bowl. Bring 100 ml/3 1/2 ft oz of water to the boil with the zest and leave to simmer gently for 10 minutes to absorb the lemon flavour.
•  Meanwhile soak the sheets of gelatine in a bowl of cold water for 5 minutes until soft. Remove the lemon zest from the water. Remove the pan from the heat. Drain the gelatine and stir into the hot liquid. Add the sugar and stir in the lemon juice. Pour in the buttermilk, while stirring all the time, and allow to cool until partly set.
•  Lightly grease a 1 litre/2 pint, non-aluminium pudding mould and pour in the buttermilk mixture. Refrigerate for 3-4 hours until the pudding has set.
To serve. Whip the cream and vanilla sugar together until stiff. Wash the strawberries and remove tops. Carefully run a knife around the edge of the pudding. Place a flat serving-dish or large plate on top of the mould and reverse both so that the pudding slides out onto the dish.
•  Decorate with strawberries and serve the vanilla whipped cream separately.
Preparation/cooking: approx.
25 minutes
To set: 3-4 hours
Contains per serving: 1330 kJ/316 kcal.
11 g protein, 12 g fat, 43 g carbohydrate
* Yogurt pudding. Substitute yogurt for the buttermilk and use 10 sheets of gelatine.
* Decorate with fresh raspberries and sprigs of mint.
4 servings

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