Name: Brandy and buttermilk pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 g margarine; 160.00 g sugar; 2.00 eggs; 140.00 g flour self-raising; 1.00 ml salt; 500.00 ml Buttermilk; 250.00 ml milk; 70.00 ml water; 70.00 ml brandy; 100.00 ml brown sugar; 1.00 ml salt

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Ingredients (11)

PUDDING

125.00 g	margarine
160.00 g	sugar
2.00	eggs
140.00 g	flour — self-raising
1.00 ml	salt
500.00 ml	Buttermilk
250.00 ml	milk

SAUCE

70.00 ml	water
70.00 ml	brandy
100.00 ml	brown sugar
1.00 ml	salt

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Method:

Preheat the oven to 160 ºC (325 ºF). Grease a medium-sized ovenproof dish with margarine or butter or spray with non-stick spray. Cream the margarine and sugar together. Add the eggs one by one, beating well after each addition. Sift dry ingredients together. Blend the buttermilk with the fresh milk and add to the margarine mixture, alternating with the dry ingredients. Pour the batter into the prepared dish and bake for about 45 minutes or until the pudding is baked through.
Bring all the sauce ingredients to the boil in a small saucepan. Stir continuously until the sugar has dissolved. Simmer gently for 2 minutes and pour over the hot cooked pudding. Serve with custard, if desired.
Serves 4-6.