A definite treat for kids and adults alike, Shaun Hill’s pudding takes very little hands-on involvement. It’s just the overnight chilling that is sure to leave everyone antsy for this creamy dessert.
Split the vanilla pod and set aside the seeds. Bring the sugar, double cream and orange peel to the boil in pan along with the vanilla pod and seeds.
Remove the mixture from the heat and add the lemon juice with the softened gelatine. Gently whisk until dissolved and strain into a bowl.
Add buttermilk into another mixing bowl, then with the help of the little ‘uns, whisk gradually into the cream mixture whilst hot.
Leave the buttermilk and cream to cool down before gently folding in the whipped cream.
Into 10 small crème caramel moulds or ramekins pour the mixture and refrigerate overnight.
Remove both stems and leaves from the strawberries. Slice into halves and place into a heatproof bowl. This is a step for everyone - get the younger ones to pluck off the stems and older kids to help with the slicing of the strawberries.
Into a saucepan, juice the orange and add the sugar, honey and cardamom seeds. Bring to boil over a medium heat.
A little trivia for your helpers; cardamom seeds are used all over the world, from Indian curries to masala chai tea. Cardamom seeds are even used in sweets such as American chewing gum and Finnish sweet bread!
Remove from the heat and spoon over the strawberries. Set aside to cool and infuse for 5 minutes.
Remove the buttermilk puddings from the fridge and plate alongside the infused strawberries. Serve.
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