We bought fat-free half and half by accident, and had some buttermilk left over and I wondered if there might be a recipe for a buttermilk pudding where I could use both up. I found one online from Garrett McCord, and tried it as an experiment.
I made the recipe pretty much the same as his, but at the very end, I threw in a large spoonful of Orange-Apricot Marmalade from Sarabeth. Then it was off to the fridge.
Success! A light, creamy gelatin-based pudding that’s slightly sweet but with tangy notes of orange, apricot and buttermilk.
2 tsp unflavored gelatin
2 Tbsp water
1 cup half n half (fat-free works if you’ve accidentally bought some!)
1/2 cup of sugar
2 cups buttermilk
1/4 tsp vanilla
2 Tbsp orange-apricot marmalade (or apricot jam and orange marmalade)
Mix the gelatin and water in a bowl. Let set. It will thicken but that’s okay.
In a saucepan, heat half n half and sugar, stirring until sugar is completely dissolved and mixture is starting to bubble just a bit. Remove from heat, and pour about a 1/2 cup into the gelatin mixture. Stir well, then add back to pan.
Add buttermilk, vanilla and marmalade. Stir well and pour into a glass dish. Cover and refrigerate several hours or overnight, until the gelatin is nice and firm. There may be bits of orange zest or apricot in it, but we didn’t mind them at all.
This makes a very nice, light dessert that would even be good for company. You could dress it up by garnishing it with fresh fruit like raspberries, or diced mangoes, and a drizzle of honey. Would be really good for a summer dinner party in the backyard.
In hindsight, I wish I’d poured the pudding into smaller bowls, which would have been prettier. Also, Garrett uses heavy cream instead of half n half.