Penny's Calendar Recipe for March

Buttermilk Pudding and Orange Compote 

Buttermilk Pudding

Ingredients 

serves 4

2 x 2g leaves gelatine

250ml double cream

115g caster sugar

100ml full-fat milk

100ml buttermilk (use yoghurt if you can’t get buttermilk)

vegetable oil, to grease

This is really simple. If you can’t get buttermilk, then yoghurt is a good substitute. The sour taste really freshens the pudding up. This is great with any seasonal fruits.

1. Soak the gelatine leaves in cold water. Pour the cream into a pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Bring just to a simmer, and then take off the heat.

2. Squeeze out the gelatine and then stir it into the warm cream mixture to dissolve. Pour through a sieve into a clean bowl and stir in the milk and buttermilk. Taste for sweetness and add more sugar if necessary.

3. Grease the inside of 4 small ramekins, if you plan to turn them out, and divide the mixture between them. Cool and then refrigerate for at least 4 hours or overnight.

4. To turn out, put the dishes briefly in boiling water and then invert on to plates or shallow bowls

Orange Compote

2 oranges (use blood oranges if available)

1 tbsp marmalade

1. Peel the oranges and cut the segments out with a sharp knife.

2. Place the orange segments in a sieve and let the juices drain off for about 5 minutes.

3. Place the marmalade in a small saucepan, gently heat. Add the orange juice to let the marmalade down.

Remove the saucepan from the heat once the marmalade is melted.

4. Gently fold the marmalade coulis in to the orange segments, do not mix too much as you do not want to break them.