Buttermilk puddings with cardamom and honey strawberries

This pudding is embarrassingly easy to make. It’s not seriously different in its method to a pannacotta and just as with that confection the key is to be brave with gelatine. Too much will render a result like a tennis ball. If your judgement fails and the pud doesn’t quite set in time then serve it in the ramekin in which it was made with the fruit scattered around it. Better that way than hard and bouncy. An ancient Austrian pastry cook who used to teach me had a useful word of wisdom on