Buttermilk Pudding with Rhubarb

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

A compote of sharp, tangy rhubarb is the perfect foil for this light, creamy, vanilla-scented pudding. You could describe it as a British version of panna cotta.


  • 10 g leaf gelatine (3 large sheets)
  • 350 ml double cream


Soak the gelatine in a shallow dish of cold water for a few minutes to soften. Meanwhile, pour the cream into a small saucepan. Scrape the seeds from the vanilla pod and add them to the cream along with the empty pod and the sugar. Slowly bring to the boil, then remove from the heat. Squeeze out the excess water from the gelatine, then add to the cream mixture and stir until dissolved.