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Buttermilk pudding with spiced rhubarb
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Indulge in a luxurious winter dessert featuring tangy rhubarb paired with warm cinnamon and fragrant star anise.
Ingredients:
  • 1 orange
  • 1 vanilla bean, split lengthways
  • 125ml (1/2 cup) pouring cream
  • 155g (3/4 cup) caster sugar
  • 40.00 gm hot water
  • 12.00 gm gelatine powder
  • 300ml buttermilk
  • 125ml (1/2 cup) thickened cream
  • 80ml (1/3 cup) red wine
  • 100g (1/2 cup) caster sugar, extra
  • 1 cinnamon stick
  • 2 whole star anise
  • 600g rhubarb, washed, leaves removed, trimmed, cut into 6cm pieces
Instructions:
  • Scrape the vanilla bean seeds into a small saucepan using a sharp knife. Discard the bean. Pour the cream and sugar into the pan, then heat over low heat. Stir and cook for 3 minutes or until the sugar dissolves. Remove from heat.
  • Pour the hot water into a heatproof bowl and sprinkle the gelatine over it. Use a fork to whisk until the gelatine dissolves. Combine this mixture with the cream, stirring well. Mix in the buttermilk. Transfer everything to a medium bowl and refrigerate, whisking occasionally, for 1 hour.
  • Whisk the thickened cream with a balloon whisk until soft peaks form, then fold half into the buttermilk mixture using a metal spoon. Repeat with the rest of the cream.
  • Transfer the mixture into a 6cm-deep, 8 x 22cm loaf pan and refrigerate overnight for it to set.
  • Peel half of the orange rind using a vegetable peeler, then remove the white pith with a small sharp knife. Cut the rind into very thin strips. In a medium saucepan over low heat, combine the orange rind, wine, extra sugar, cinnamon, and star anise. Stir until the sugar dissolves. Increase the heat to medium and simmer for 3 minutes. Add the rhubarb, cover, and reduce heat to low. Cook for 5 minutes, stirring occasionally, until the rhubarb is tender.
  • Quickly dip the base of the pan in hot water to release the pudding. Gently loosen the edges with a round-bladed knife, then flip onto a clean surface. Slice and serve with the spiced rhubarb mixture.

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