Buttermilk jelly with sticky strawberries

Buttermilk jelly with sticky strawberries

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  • 8
  • Easy
  • Fat conscious
  • 10 minutes, plus 6 hours’ setting time
  • 10 minutes
  • Woolworths Spier Natural Sweet Rose 2015


  • 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

Cooking Instructions

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.

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.

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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