Lemon Buttermilk Baked Pudding with Blueberries

Cast Iron

Main Ingredient: Dairy
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4-6
Recipe by: Le Creuset

Ingredients

For the Buttermilk Pudding:
½ cup butter
2 cups sugar
8 free range eggs
1 Tbsp vanilla paste
1½ cups flour
2 tsp baking powder
Pinch of salt
4 cups buttermilk
2 cups milk
Zest of 1 lemon
For the Syrup:
1 cup maple syrup
2 Tbsp butter
For the Topping:
200g blueberries
4 Tbsp sugar
Juice of 1 lemon
Flaked almonds and icing sugar, to garnish

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Main Ingredient: Dairy
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4-6
Recipe by: Le Creuset

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This delicious and comforting skillet pudding is pure bliss. Buttermilk lends a rich, full-bodied flavour, with the essence of lemon permeating throughout and fresh juicy berries to garnish.

INSTRUCTIONS:

To make the Buttermilk Pudding:

Preheat the oven to 180°C.
Cream the butter and sugar until pale and fluffy.
Beat in the eggs gradually until well combined and add the vanilla paste.
Sift in the flour and baking powder and fold to combine, adding a pinch of salt.
Add the rest of the wet ingredients and fold through.
Pour into a greased Le Creuset 23cm Signature Skillet.
Bake for 35 minutes, or until golden and puffy.

To make the Syrup:

Boil the maple syrup and butter together in a saucepan over medium heat.
Once the buttermilk pudding is cooked through, remove from the oven and pour the syrup over.
Allow the pudding to completely absorb the syrup before serving.

To make the Topping: