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Big Black Dog: Buttermilk Pudding with Fresh Raspberries

March 22, 2010

Buttermilk Pudding with Fresh Raspberries


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.

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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.


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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

Sprinkle gelatin over 1/4 cup milk in a small bowl, allow to soften

Scrape seeds from vanilla bean into a small heavy saucepan and add pod. 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.

Quick-chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 min.

Stir in buttermilk, then strain through a sieve into a large glass measure, discarding solids. Pour into bowls and chill until set (at least 8 hrs).

If you are using Tapioca instead of Gelatin:

Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add milk, sugar and tapioca, bring to a rolling boil over medium heat, stirring until sugar has dissolved.

Remove from heat and discard the vanilla bean. Gently blend in Buttermilk and make sure the tapioca is evenly mixed. Cool and refrigerate. To serve top with fresh berries.


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32 Comments:

Blogger Allie and Pattie said...

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

March 22, 2010 at 3:56 AM  
Blogger Ju (The Little Teochew) said...

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!

March 22, 2010 at 4:50 AM  
Blogger Kim said...

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.

March 22, 2010 at 7:48 AM  
Blogger kat said...

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

March 22, 2010 at 8:59 AM  
Anonymous Elle said...

So comforting and pretty! I've never had buttermilk pudding--it sounds wonderful!

March 22, 2010 at 9:47 AM  
Anonymous LilSis said...

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!

March 22, 2010 at 9:55 AM  
Anonymous Jamie said...

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!

March 22, 2010 at 10:05 AM  
Blogger Deeba PAB said...

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

March 22, 2010 at 10:55 AM  
Blogger Trendsetters said...

very new n very tasty looking

March 22, 2010 at 11:20 AM  
Blogger Mrs. P. said...

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

March 22, 2010 at 11:25 AM  
Blogger Joanne said...

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!

March 22, 2010 at 12:15 PM  
Blogger Mimi said...

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

March 22, 2010 at 12:27 PM  
Blogger Maria said...

I always have extra buttermilk so this is perfect!

March 22, 2010 at 12:56 PM  
Blogger Lynn said...

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 ;)

March 22, 2010 at 1:37 PM  
Blogger Brian + Cheryl B. said...

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!

March 22, 2010 at 3:19 PM  
Blogger My Carolina Kitchen said...

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

March 22, 2010 at 3:35 PM  
Blogger Rambling Tart said...

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

March 22, 2010 at 3:59 PM  
Blogger susan said...

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

March 22, 2010 at 10:33 PM  
Anonymous tasteofbeirut said...

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!

March 22, 2010 at 10:53 PM  
Blogger Barbara Bakes said...

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!

March 23, 2010 at 7:01 AM  
Blogger Megan said...

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

March 23, 2010 at 7:57 AM  
Anonymous Erica said...

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

March 23, 2010 at 10:49 AM  
OpenID biz319 said...

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!!

March 23, 2010 at 1:10 PM  
Blogger Fuji Mama said...

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!

March 23, 2010 at 2:54 PM  
Blogger Chow and Chatter said...

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

March 23, 2010 at 6:20 PM  
Anonymous Black Star Gourmet said...

great dessert simple and delicious

March 23, 2010 at 6:20 PM  
Blogger SavoringTime in the Kitchen said...

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.

March 23, 2010 at 7:39 PM  
Blogger Cristie said...

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.

March 23, 2010 at 11:01 PM  
Anonymous Krissy @ The Food Addicts said...

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!

March 24, 2010 at 12:42 AM  
Blogger Julie said...

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

March 24, 2010 at 10:33 PM  
Blogger Fresh Local and Best said...

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

March 30, 2010 at 2:42 PM  
Blogger Danielle said...

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

April 19, 2010 at 11:48 PM  

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