Lemon Buttermilk Baked Pudding with Blueberries
This delicious and comforting skillet pudding is pure bliss. Buttermilk lends a rich, full-bodied flavour, with the essence of lemon permeating throughout and fresh juicy berries to garnish.
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INGREDIENTS
For the Buttermilk Pudding:
- ½ cup butter
- 2 cups sugar
- 8 free range eggs
- 1 Tbsp. vanilla paste
- 1½ cups flour
- 2 tsp baking powder
- Pinch of salt
- 4 cups buttermilk
- 2 cups milk
- Zest of 1 lemon
For the Syrup:
- 1 cup maple syrup
- 2 Tbsp. butter
For the Topping:
- 200g blueberries
- 4 Tbsp. sugar
- Juice of 1 lemon
- Flaked almonds and icing sugar, to garnish
METHOD
To make the Buttermilk Pudding:
Preheat the oven to 180°C. Cream the butter and sugar until pale and fluffy. Beat in the eggs gradually until well combined and add the vanilla paste. Sift in the flour and baking powder and fold to combine, adding a pinch of salt. Add the rest of the wet ingredients and fold through. Pour into a greased Le Creuset 23cm Signature Skillet. Bake for 35 minutes, or until golden and puffy.
To make the Syrup:
Boil the maple syrup and butter together in a saucepan over medium heat. Once the buttermilk pudding is cooked through, remove from the oven and pour the syrup over. Allow the pudding to completely absorb the syrup before serving.
To make the Topping:
In a pan, add the blueberries, lemon juice and sugar and place over medium to high heat for 5 minutes, or until soft and juicy.
To serve:
Serve the buttermilk pudding with juicy blueberries, flaked almonds and a dusting of icing sugar.
