Buttermilk Pudding

Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.

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Photography Credit: Elise Bauer

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

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

Ingredients

  • 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

Method

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.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

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

Showing 4 of 33 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

  • foodcentric momma

    This pudding was absolutely lovely. The first time I made it I had half & half so I used that instead of cream. I also wanted to use it up so the ratio to buttermilk was closer to 1 to 1. It was really good & drinking buttermilk straight literally makes me gag (I tried it once).

  • Anna G

    I am Russian so drinking buttermilk doesnt seem strange to me at all. I made this using American Buttermilk and it turned out very well. It tasted exactly how I expected though. I would like to try this recipe with fruit flavored buttermilk, but I am wondering if I should then omit the vanilla? And is buttermilk the same as Kefir?

    Buttermilk is a byproduct of the butter making process. Kefir is fermented milk using keifr grains. As for the fruit and vanilla, it’s up to you and what you like. ~Garrett

  • kelschman

    Cant wait to try this pudding recipe. Below is the only recipe I have using buttermilk. Serve over ice cream, waffles, or pancakes:

    Buttermilk Syrup

    1/2 cup sugar
    3/4 cup buttermilk
    1 stick butter
    2 Tbsp. light corn syrup
    1 tsp. baking soda

    Bring to a boil and boil for 7 minutes. Remove from heat and add 1 tsp. vanilla.

  • foodcentric momma

    I tried this with 1/8 cup cocoa powder to make it chocolate. It was really good. I also used half & half instead of cream.

    Nifty idea, did it drown out the buttermilk flavor or was it still there? I may try this myself. =) ~Garrett

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Buttermilk Pudding