Prepare to be transported to dessert heaven with this irresistible Buttermilk Pudding that combines the tangy richness of buttermilk, the silky smoothness of a perfectly set pudding, and the vibrant burst of homemade raspberry sauce. This isn't just a dessert - it's a culinary experience that will have your guests begging for the recipe. With a luxurious texture that melts in your mouth and a perfect balance of sweet and tart flavors, this pudding is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups buttermilk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup raspberries (for sauce)
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
- 1 cup Noosa yogurt (for serving)
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt until well combined and no lumps remain.
- Gradually pour the buttermilk into the dry ingredients, whisking constantly to prevent clumping and ensure a smooth mixture.
- Place the saucepan over medium heat, stirring continuously with a wooden spoon or silicone spatula to prevent scorching.
- Cook the mixture, stirring constantly, until it begins to thicken and bubbles form slowly at the surface, approximately 8-10 minutes.
- Remove from heat and stir in vanilla extract, mixing thoroughly to distribute the flavor evenly.
- Pour the pudding mixture into individual serving dishes or a large serving bowl, smoothing the top with a spatula.
- Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour to set completely.
- For the raspberry sauce, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat.
- Cook the raspberry mixture, mashing the berries gently, until the sugar dissolves and the sauce becomes slightly thickened, about 5-7 minutes.
- Strain the raspberry sauce through a fine-mesh sieve to remove seeds, then let it cool to room temperature.
- When ready to serve, drizzle the chilled pudding with raspberry sauce and top with a generous dollop of Noosa yogurt.
- Garnish with fresh raspberries or mint leaves if desired, and serve immediately.
Tips
- Whisk constantly while cooking to prevent lumps and ensure a smooth, creamy texture.
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent scorching.
- Cover the pudding surface with plastic wrap directly touching the surface to prevent a skin from forming.
- For an extra-smooth raspberry sauce, use a fine-mesh strainer to remove all seeds.
- Chill the pudding for at least an hour to allow it to set completely - patience is key!
- The Noosa yogurt adds a luxurious, creamy topping, but you can substitute with Greek yogurt if needed.
- Fresh raspberries or mint leaves make for a beautiful and appetizing garnish.
- Make the pudding and sauce ahead of time to reduce stress on serving day.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
