1 hr 10 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.
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- 1Set oven at 350 deg F/180 deg Celsius.
- 2Grease a fairly deep oven dish (about 9 x 9 x 3 inches, more or less): this is quite a large dessert.
- 3Using an electric mixer, whisk butter a little until light and fluffy.
- 4Add the sugar, and cream the two together well, until pale and creamy.
- 5Add the beaten eggs in three batches, beating well after each addition: you want a pale, creamy mixture. Add the vanilla during this process.
- 6Mix the dry ingredients in a bowl.
- 7Add dry ingredients alternately with the buttermilk to the butter mixture, whisking lightly after each addition. Beat until you have a smooth batter.
- 8Ladle into prepared greased oven dish.
- 9Bake 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.
- 10As it cools, it will sink slightly -- that's normal.
- 11Take out of oven and strew over the cinnamon-sugar you have prepared.
- 12Serve hot or lukewarm, as is, or with warm custard or ice-cream. It is also delicious with fruit syrups or maple syrup.
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Nutritional Facts for South African Buttermilk Dessert.
Serving Size: 1 (200 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 335.6
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 7.6 g
- Cholesterol 110.8 mg
- Sodium 463.0 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 0.8 g
- Sugars 33.9 g
- Protein 8.1 g