Boysenberry buttermilk pudding

NZ Herald 7/6/2011

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Paul Jobin

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The perfect little pudding, serve them with vanilla custard and boysenberry coulis.

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250 g	Boysenberries
3	Eggs, (large), separated
100 g	Caster sugar
1 tsp	Vanilla paste
20 g	Butter, melted
150 ml	Buttermilk
160 g	Self raising flour
30 g	Black sesame seeds, toasted and ground
½ tsp	Baking powder

Brush pudding moulds with softened butter and coat with caster sugar to create a lining.
Pre-heat oven to 170 degC. 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.
Sieve in flour, sesame seeds and baking powder and gently fold in. Fold in egg whites
Spoon or, with a piping bag, fill the moulds until almost full.
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.