Ba­ked buttermilk pudding

Sarie - - Contents -

AN ALL-TIME FAVOURITE. JUST REMEMBER, YOU CAN TAS­TE THE SOURNESS OF THE BUTTERMILK IN THE PUDDING

Ser­ves 6

• 100 g (110 ml) but­ter, at room tem­pe­ra­tu­re

• 190 g (225 ml) cas­tor su­gar

• 3 eggs

• 10 ml va­nil­la es­sen­ce

• 140 g (250 ml) ca­ke flour

• 2 ml salt

• 2 lit­res buttermilk

• 50 g (60 ml) su­gar

• 5 ml ground c­in­na­mon

He­at o­ven to 180 °C. Pla­ce the but­ter in the bo­wl of an e­lec­tric mixer and pro­cess until smooth. Add the su­gar a spoon­ful at a time and mix until lig­ht and cre­a­my. Whisk the eggs and es­sen­ce to­get­her. Add it to the but­ter-and-su­gar mix­tu­re and whisk well. Sift the flour and salt to­get­her. Add the flour mix­tu­re, al­ter­na­te­ly with the buttermilk, to the but­te­rand-egg mix­tu­re. Mix well. Spoon the bat­ter in­to a gre­a­sed o­ven­p­roof pan of a­bout 30 x 20 cm. Pla­ce in the hot o­ven and ba­ke for 45–60 mi­nu­tes until set in the cen­t­re. Mix the su­gar and c­in­na­mon to­get­her in a small bo­wl. Re­mo­ve the pudding from the o­ven and sprin­kle the c­in­na­mon su­gar on top. Ser­ve hot.

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