Berries and Buttermilk PuddingsJonny Valiant
Yes, buttermilk is good for tender griddlecakes and baked goods, but as these delicate individual puddings show, its tangy flavor is not to be taken for granted. The sauce that tops the puddings begins with a red-wine syrup mulled with citrus and a bay leaf and then puréed with strawberries. A final scattering of mixed berries gives a down-home touch to something that is, at heart, wonderfully curious and complex.
Cooks' note:
Buttermilk puddings and sauce can be made 3 days ahead and chilled separately.
Recipe notes
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