Buttermilk and caramel pudding

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A jar of caramel sauce, which strangely was sitting in the fridge unnoticed for a few weeks. Well, that was perfect for this quick dessert! I had done this with vanilla flavor before, but I feel the rose flavor lent a bit more oomph to the dessert. If you like the vanilla flavor; use a teaspoon of vanilla essence instead of the rose flavor.

You need –

  • Double cream – 300 mls
  • Buttermilk – 150 mls
  • Caramel sauce – 1/3 cup
  • Sugar – ¼ cup or adjust to your taste
  • Rose flavor – 3-4 drops
  • Gelatine – 2 teaspoons

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How to –

Sprinkle the gelatine in 3 tablespoons of hot water. Mix well and set aside to cool.

In a heavy bottom sauce pan, bring the cream to a gentle simmer. Add the rose flavor, caramel sauce, sugar and stir well till the sauce and sugar has completely dissolved.  Turn off the heat and allow to cool completely.

Add the buttermilk, gelatine and mix well. Using a fine strainer, strain the mixture into a jug.  Now pour the mixture into serving bowls. Refrigerate the pudding for 4-5 hours or overnight.

You many add some fresh berries or nuts on top just before serving.

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