Dessert: Buttermilk Pudding, Plums and Pistachio

A recipe from Ben Tunnicliffe and Matt Smith as they celebrate the opening of their second pub, The Packet Inn near Prussia Cove.


SERVES 4

INGREDIENTS:


Buttermilk pudding

100ml double cream

125g caster sugar

½ vanilla pod

Zest and juice of ½ orange and ½ lemon (zest finely grated, being careful not to take any pith)

2 leaves of gelatin

300ml buttermilk

100ml cream, semi whipped


Stewed plums

500g plums of your choice

150-200g caster sugar


Pistachio shortbread

125g butter

65g caster sugar

190g plain flour sieved

50g chopped pistachio nuts

Method


For the buttermilk pudding

Put the citrus juices and zests into a pan with the seeds scraped from the vanilla pod, the cream and the sugar. Bring to the boil to dissolve the sugar, stirring occasionally. Keep an eye on it as this shouldn’t take too long.


While the sugar is dissolving soak the gelatin in cold water to soften. When the cream and sugar mix is ready, take the gelatin out of the cold water and squeeze out as much water as possible. Add this to the cream and stir to dissolve.


Transfer the mixture to a large bowl and mix in the buttermilk.


Whisk the cream until it just holds its own weight, then cover and refrigerate it until needed.


When the buttermilk mix is about body temperature (it doesn’t feel hot or cold when you put your finger in it) gently fold in the whipped cream. You can use a whisk for this but do it very gently.


Pour the mixture into glasses and refrigerate until required, but for at least 2 – 3 hours to ensure it is set.


For the stewed plums

Take the plums off their stones, put into a suitable size pan with the sugar and heat gently to dissolve the sugar in the juice of the plums. Cook until a loose jam-like consistency, then let it cool and set aside until required.


For the pistachio shortbread

Note: this will make more shortbread than you need for the desserts, but can be kept and cooked as required as a nice addition to a cup of coffee.


Cream the butter and sugar until it is pale and fluffy, then add the flour and pistachios and mix until it starts to come together.


Shape the dough into logs. Be careful not to overwork the dough at this point or the shortbread will have a heavy texture. Wrap in cling film and refrigerate.


When firm, cut into ½ inch slices and place on a silicone-lined baking tray and bake at 125C for approx. 40 mins until lightly golden. Remove from the oven and leave to cool completely.


To serve

Put the glass of buttermilk pudding on a plate and spoon some of the stewed plums on top. Serve with a few pistachio biscuits on the side.


thepacketinn.co.uk

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