Lemon Buttermilk Baked Pudding with Blueberries
This delicious skillet pudding is pure bliss. Light and airy like a souffle, the buttermilk lends a rich, full-bodied flavour, with lemon giving a tangy twist.
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INGREDIENTS
For the Buttermilk Pudding:
- 1/4 cup butter
- 1 cup caster sugar
- 4 free range eggs
- 1/2 Tbsp. vanilla paste
- 3/4 cups flour
- 1 tsp baking powder
- Pinch of salt
- 2 cups buttermilk
- 1 cup milk
- Zest of 1 lemon
For the Topping:
- 100g blueberries
- A sprinkle of icing sugar
- A squeeze of 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. Incorporate the eggs one at a time 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 45 minutes, or until golden and puffy.
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.
