Buttermilk Pudding

Guest author Garrett McCord has been telling us about his buttermilk pudding for ages. He finally came over and made it for us recently. Outrageously good! ~Elise

Elise’s father is one of those people who has been known to drink buttermilk straight out of the glass. I think that’s, well, sort of gross. To me, buttermilk is a second string ingredient best left as a behind the scenes player. It should be the bridesmaid, never the bride.

That is, in most cases.

This is not one of those. Buttermilk pudding is something different entirely. A delicious and smooth pudding that elicits small moans of “Mmm,” and “Wow!” from those who try it. It’s just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you’ve eaten the whole bowl.

Buttermilk Pudding Recipe

  • Prep time: 4 hours
  • Cook time: 10 minutes
  • Yield: Serves 6.


  • 2 teaspoons of powdered gelatin
  • 1 cup of heavy whipping cream
  • 1/2 cup of sugar
  • 1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract)
  • 2 cups of buttermilk
  • Jam or jelly to serve, optional


1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.

2 Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.

3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin.

4 Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Got buttermilk? - New York Times article
Buttermilk Pudding with Raspberry Jam - Nami Nami

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 64 Comments

  • Kay Shumway

    Buttermilk pudding is not a very appealing name for this elegant cream. We call it Russian cream. I make it with heavy cream and sour cream or yogurt. We serve it with fresh raspberries, blueberries or rhubarb sauce. We also make it in a large souffle dish and scoop out a serving when it has set. Covered, it will last for a week in the refrigerator. Our guests always ask for the recipe. I am often embarrassed to give it out as it is so rich and people are worried about calories and cholesterol. It’s always a winner however.

    Love that name! Also, the idea of a rhubarb sauce for this? Wow, I am all over that. ~Garrett

  • Cindy

    I LOVE buttermilk. I am not ashamed to say that I buy it to drink it out of a glass. That initial little bite it gives you when you first sip it is incredibly appealing to me. Also, I live in North Carolina, so, I don’t make corn bread out of a box mix. That is not corn bread. That is for corn MUFFINS and for people too lazy to make the real thing. So, when I put some buttermilk with a chunk of hot-out-of-the-oven corn bread, it is a meal within itself. (Elise’s father would love this too) So, don’t knock buttermilk if you’ve never tried it straight. There are worse things. It’s just what you are exposed to early in life and the tastes you acquire early on.
    I will be trying out this recipe for buttermilk pudding. Sounds wonderful !!!

  • Regnald J

    Garrett & Elise,
    This pudding looks fabulous. I like the drinking buttermilk out of the glass comment. I’m originally from Alabma where a know a number of people that do the same (they’re all a little older). I just assumed it was a Southern thing. ;)

    I first tried this recipe in Kansas City, Missouri when my grandmother made it. However, from what I understand this is a popular sort of dessert in parts of Africa, the Middle East, Russia (assuming from some commentors) and the Southern United States. ~Garrett

  • Lydia (The Perfect Pantry)

    While I’m not someone who drinks buttermilk, I do like it, and often wonder what to do with the rest of the quart after I’ve used one cup for baking. The idea of buttermilk pudding is completely new to me, but I’m bookmarking to try this the next time I have extra buttermilk on hand.

View More Comments / Leave a Comment