Boysenberry buttermilk pudding. Photo / Ian Jones
250g boysenberries
3 large egg whites
3 large egg yolks
100g caster sugar
1 tsp vanilla paste
20g butter, melted
150ml buttermilk
160g self-raising flour
30g black sesame seeds, toasted and ground
1/2 tsp baking powder
1. Brush pudding moulds with softened butter and coat with caster sugar to create a lining.
2. Pre-heat oven to 170C. In a
mixing bowl, beat egg whites until stiff peaks form. In another mixing bowl, whisk egg yolks, caster sugar and vanilla until light and creamy. Stir in butter and buttermilk.
3 Sieve in flour, sesame seeds and baking powder and gently fold in. Fold in egg whites
4. Spoon or, with a piping bag, fill the moulds until almost full.
5. Place into a roasting tray, pour in boiling water to come halfway up the moulds, cover loosely with foil and bake for 30 minutes. Remove from water, rest for five minutes before turning out. Serve with vanilla custard and boysenberry coulis.
