Buttermilk Pudding with Fresh Raspberries

by Michelle on March 22, 2010

We’ve had the most glorious spring weather for a week. But Mother Nature is teasing us because we had a blizzard on Saturday and it was a very sloppy, cold, miserable day. It could be depressing to some but I knew exactly what was needed to remind us of warm days ahead.

I truly love raspberries and at our last home, one of the first things I did was plant ten Red Raspberry bushes. It was so nice to pick my own raspberries every morning for breakfast, even though I had to fight the mosquitoes! However, we moved and I’ve never planted a new patch of berry bushes! But this year we already have the new bed prepared and it’s all ready for at least ten more Red Raspberry plants and I’m planning on a few Black Raspberries too.

Any kind of pudding is favorite snack or dessert in my home. And since my husband is diabetic I can use a sugar substitute in pudding with no difference in taste or texture what so ever! When I heard about Buttermilk Pudding I was definitely interested! Buttermilk is a staple in my refrigerator and I use it in place of milk in most of my baked goods and sometimes in place of water in bread recipes.

Buttermilk Pudding
Recipe adapted from Gourmet Magazine, May 2009

1 tsp unflavored gelatin (I used 2 TBL Minute Tapioca)
1 cup whole milk (I used 2% milk)
1/2 vanilla bean, split lengthwise
6 Tbsp sugar (I used Splenda Sugar Substitute)
1 cup well-shaken buttermilk

1. In a small cup or bowl sprinkle gelatin over 1/4 cup milk and allow gelatin to soften
2. Split a vanilla bean and scrape out the seeds
3. In a small heavy saucepan and add vanilla pod and seeds. Add remaining 3/4 cup milk and sugar, bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved.
3. Quick-chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 min.
4. Stir in buttermilk.
5. Strain through a sieve, discarding any solids.
6. Ladel into dessert bowls and chill at least 4 hours or until set.

If you are using Tapioca instead of Gelatin:

1. Split the vanilla bean and scrape out the seeds.
2. In a small heavy saucepan and add milk, sugar, vanilla pod and tapioca, bring to a rolling boil over medium heat, stirring until sugar has dissolved and pudding is thick.
3. Remove from heat and discard the vanilla bean.
4. Gently blend in buttermilk and vanilla seeds and make sure the tapioca is evenly mixed.
5. Ladel into dessert dishes.
6. Cool to room temperature and refrigerate until completely set.
7. To serve top with fresh berries.

AllRightsReserved©BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Allie and Pattie March 22, 2010 at 8:56 am

    Oh, Michelle- this is another one of those recipes that I was taught to make by the dairy farmer’s wife who lived next door to us in NY. There is NOTHING like fresh milk and buttermilk!
    xoxo Pattie

  • Ju (The Little Teochew) March 22, 2010 at 9:50 am

    Oh, I can only imagine how wonderful that pudding would taste. Believe it or not, Michelle, I have never liked raspberries because the ones we get here are always sour and pricey!

  • Kim March 22, 2010 at 12:48 pm

    It’s going to be wonderful for you to have those fresh raspberries in your backyard! They are a real favorite of mine, and my son!
    The buttermilk pudding looks delicious.

  • kat March 22, 2010 at 1:59 pm

    I’m a big fan of buttermilk too so this sounds like something worth trying

  • Elle March 22, 2010 at 2:47 pm

    So comforting and pretty! I’ve never had buttermilk pudding–it sounds wonderful!

  • LilSis March 22, 2010 at 2:55 pm

    I’ve never had a raspberry bush, but I’d LOVE to be able to pick my own raspberries for breakfast! I have them with yogurt almost every morning.

    The pudding looks delicious!

  • Jamie March 22, 2010 at 3:05 pm

    Wow! Those are YOUR raspberries? They are beautiful! And that pudding looks thick and creamy like rice pudding! Yum! Husband is nuts about buttermilk and would go nuts for this!

  • Deeba PAB March 22, 2010 at 3:55 pm

    Oh I would just love this! It’s gorgeous Michelle!

  • Trendsetters March 22, 2010 at 4:20 pm

    very new n very tasty looking

  • Mrs. P. March 22, 2010 at 4:25 pm

    This looks heavenly! I love the tang of buttermilk and just adore raspberries. I’ll be trying this soon :)

    Pop over and help me celebrate my 100th post and enter in for my giveaway!

    Blessings!
    Gail

  • Joanne March 22, 2010 at 5:15 pm

    I love that I can use up leftover buttermilk with this recipe (and there is always leftover buttermilk). Puddings are some of my favorite desserts, especially with the texture of tapioca!

  • Mimi March 22, 2010 at 5:27 pm

    This is the perfect recipe: I always have buttermilk in my fridge, my husband loves tapioca pudding and we all could do with less sugar.
    Mimi

  • Maria March 22, 2010 at 5:56 pm

    I always have extra buttermilk so this is perfect!

  • Lynn March 22, 2010 at 6:37 pm

    Mmmm, mmmm, does your pudding ever look good, Michelle. And planting your own raspberry bushes sounds like a capital idea.

    By the way, I want you to know I’m trying again with the plantains. I want to make your recipe! I bought another one and am not going to use it until it’s black, black, black. And, I hope, not mottled on the inside 😉

  • Brian + Cheryl B. March 22, 2010 at 8:19 pm

    Hi Michelle :-}

    I LOVE blackberies (and think fighting the mosquitoes for them is worth it!), I LOVE strawberries, I like blueberies, but I definetly do not care for red raspberries.

    The irony is that anymore, they seem to be in just about everything. And I not only don’t care for them as plain fruit, I don’t care for their flavoring in things either. Quite the party pooper aren’t I? ;-p

    However, I can definetly see how having your own bushes would be wonderful to somebody who does like them. Our neighbors have some, and your right, unlike strawberries and blackberries, raspberries have a long open time window of growth. [Not sure that’s the right way to say that …. hopefully you ‘get’ what I mean.]

    I liked your comment about agreeing with Jen in it being a good thing that I don’t shoot first …. Tell J. I said NOT to do that to you anymore!!! [I’m sure him hearing it from me, will make all the difference you need o;-p!!!]

    May today hold special warmth for you, my friend!

  • My Carolina Kitchen March 22, 2010 at 8:35 pm

    I am so ready for spring and fresh raspberries. We love them and eat almost the entire container before we get them home from the store. I can’t imagine having my own bushes. You are so, so lucky. Your buttermilk pudding is perfect.
    Sam

  • Rambling Tart March 22, 2010 at 8:59 pm

    Oh I love this. :-) Pudding is so comforting, so nourishing. :-) Wonderful!

  • susan March 23, 2010 at 3:33 am

    I love pudding and the buttermilk is a new twist for me! Sounds and looks very tempting!

  • tasteofbeirut March 23, 2010 at 3:53 am

    If I made this my kids would inhale it in a few seconds! I am so envious for your raspberry bushes! I want to see all of your raspberry recipes! Did you ever try planting a mulberry bush? these grow in Lebanon and the purple mulberry is an amazing-tasting berry!

  • Barbara Bakes March 23, 2010 at 12:01 pm

    I have fond memories of eating raspberries right after they’re picked, still warm from the sun. I have some buttermilk I need to use up. I may have to whip up some of this yummy pudding right now!

  • Megan March 23, 2010 at 12:57 pm

    I always have left over buttermilk. Now I have a recipe for it!!!

  • Erica March 23, 2010 at 3:49 pm

    Delicious! Love the pictures…..I am a huge pudding fan :)

  • biz319 March 23, 2010 at 6:10 pm

    I don’t have much of a sweet tooth, but that looks delicious! Thanks for the tip on subing artificial sweeteners, sometimes they don’t turn out the same without real sugar.

    Gorgeous day today!!

  • Fuji Mama March 23, 2010 at 7:54 pm

    Oh my goodness, YUM! Ok, tapioca (because of course I’d be using that, LOL!) and buttermilk? Talk about 2 of my favorite things on the planet! Cannot wait to try this!

  • Chow and Chatter March 23, 2010 at 11:19 pm

    wow this looks amazing i am going to get some raspberry bushes Rebecca

  • Black Star Gourmet March 23, 2010 at 11:20 pm

    great dessert simple and delicious

  • SavoringTime in the Kitchen March 24, 2010 at 12:39 am

    I love fresh raspberries and my mother always had a raspberry patch in her garden. I miss her and those ‘fresh from the bush’ raspberries we would pick together.

    What a delightful combination!

    I didn’t realize you had so much snow south of us. We only got about 2 inches.

  • Cristie March 24, 2010 at 4:01 am

    What a wonderful looking pudding! It reminded me of something I would eat at my grandmother’s years ago. She had a raspberry patch in her garden that produced giant berries. I’ve never seen a recipe for buttermilk pudding before–but like you buttermilk is always in my fridge. Thanks for this post.

  • Krissy @ The Food Addicts March 24, 2010 at 5:42 am

    after a big dinner, i would love to sit down and have this pudding with fresh berries as dessert! it’s not heavy and rich, so it’s just perfect!

  • Julie March 25, 2010 at 3:33 am

    I’ve never heard of buttermilk pudding, but it looks great with those berries.

  • Fresh Local and Best March 30, 2010 at 7:42 pm

    I’m really excited your raspberry vines. There’s nothing like fresh summer ripe raspberries from the garden.

  • Danielle April 20, 2010 at 4:48 am

    Raspberries are among my favorite fruits! I wish I had the room in my little yard for a few bushes. Your pudding looks fabulous!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: