Buttermilk Pudding

Serve with ice cream



Ingredients:
  • 500ml (2 c) Buttermilk
  • 250ml (1 c) Milk
  • 3 Large eggs
  • 150ml (3/4 c) Sugar
  • 5ml (1 t) Vanilla essence
  • 5 ml (1 t) Lemon juice
  • 2.5ml (1/2 t) Grated lemon peel (optional)
  • 60ml (4 T) Flour
  • 5ml (1 t) Baking powder
  • a pinch (1/8 t) Salt

Method:
  1. Preheat the oven to 180°C and grease a pudding dish or eight small individual bowls.
  2. Both the buttermilk and  milk have to be at room temperature - heat a little if they are still chilled.
  3. Beat the eggs and sugar together and then beat in the buttermilk, milk, vanilla essence and lemon juice.
  4. Add the lemon peel too, if you are going to use it.
  5. Beat in the flour, baking powder and salt, and mix until smooth.
  6. The mixture will be runny and you may well wonder if the concoction will ever set, it will.
  7. Bake for 40 to 60 minutes at 180°C. And do not open the oven door at all during this time.
  8. Do the Dine van zyl test (added below) to see if the pudding is done.
  9. Serve the buttermilk pudding hot and beautifully puffy, straight from the oven.

**Tips**

  • You can serve with any citrus, such as preserved citrus or rolled naartjie peel.
  • If you want the pudding to be firmer of texture because you are not going to serve it immediately, use half a cup of self-raising flour instead of the cake flour and baking powder.


The Dine van Zyl test (had to add this, thought is was quiet funny). Old recipe, from back in the day.
To see if the dish is done, smack the stove really hard. Peep through the window - if the dish is quivering, it's still raw. If it survived your attack, it's done.
Pay particular attention to the centre, because this is the telltale part that best indicates whether your dish has cooked through.


The great Boerekos book - pg.212

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