Prep 20 mins
Cook 50 mins
This is an old traditional recipe which became "lost" for a while until I found a recipe again with which I could experiment. It's not too sweet, it's delicious and comforting. Serve it hot or warm, but even cold, sliced, it would be very good. It's a no-fail dessert and quick to make.
- Set oven at 350 deg F/180 deg Celsius.
- Grease a fairly deep oven dish (about 9 x 9 x 3 inches, more or less): this is quite a large dessert.
- Using an electric mixer, whisk butter a little until light and fluffy.
- Add the sugar, and cream the two together well, until pale and creamy.
- Add the beaten eggs in three batches, beating well after each addition: you want a pale, creamy mixture. Add the vanilla during this process.
- Mix the dry ingredients in a bowl.
- Add dry ingredients alternately with the buttermilk to the butter mixture, whisking lightly after each addition. Beat until you have a smooth batter.
- Ladle into prepared greased oven dish.
- Bake about 45 - 55 minutes, until the pudding is slightly puffy and golden on top. It will crack -- it's not a fault, this is a rustic dessert.
- As it cools, it will sink slightly -- that's normal.
- Take out of oven and strew over the cinnamon-sugar you have prepared.
- Serve hot or lukewarm, as is, or with warm custard or ice-cream. It is also delicious with fruit syrups or maple syrup.
Surprisingly light custard and not too sweet. It sort of reminds me of clafouti so you could probably add fruit to it while it bakes. You could also serve fruit on top after it has baked, perhaps even with whipped cream. I had mine with a spoonful of strawberry preserves. I baked the batter in individual 2-cup souffle dishes instead of the large pan.
Zurie, this was so delicious. It was like a wonderful custardy, souflee' of some sort. I really enjoyed this. Light, sweet, creamy and comforting. Thank you for posting. I will be making this again and again.