Ingredients

Method

• For the sticky strawberries:
• 400 g strawberries, cubed
• 100 g caster sugar
• ½ cup water
• 1 lemon, juiced
• For the buttermilk jelly:
• 9 gelatine leaves
• 1½ cups milk
• 1 vanilla pod, split
• 115 g caster sugar
• 1½ cups buttermilk

Method

Ingredients

1. To make the sticky strawberries, place the strawberries in a small, heavy-based pot. Add the sugar and water and place over a low heat. Stir until the sugar has dissolved completely, then simmer gently until the strawberries have softened and formed a sticky sauce. Remove from the heat, cool and add the lemon juice.

2. To make the buttermilk jelly, soften the gelatine leaves in water, then squeeze out the excess liquid. Heat the milk and vanilla pod until just simmering, then remove from the heat. Remove the vanilla pod. Add the caster sugar, stirring until it dissolves, then whisk in the gelatine leaves.

3. Stir through the buttermilk and pour the mixture into 4–6 lightly oiled moulds. Chill for at least 6 hours or until set. Unmould just before serving and drizzle over the strawberries.

Chef's note: Your search for a summery showstopper pudding ends right here. For that extra wow factor, try setting it in an oversized detailed mould.