Buttermilk pudding with lemon sauce

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 16
Servings 8
Time 15 minutes

Ingredients

  • 30
    ml
    butter
  • 210
    g
    sugar
  • 4
    large eggs
  • 200
    ml
    milk
  • 10
    ml
    vanilla essence
  • 50
    ml
    fresh cream
  • 750
    ml
    buttermilk
  • 45
    ml
    cake flour
  • LEMON SAUCE
  • 45
    ml
    sugar
  • 15
    ml
    cornflour
  • 150
    ml
    lemon juice
  • 30
    ml
    Van der Hum liqueur
  • 30
    ml
    brandy
  • 5
    ml
    butter
  • salt
 

Method

1 hour
 
Beat the butter and sugar, then beat in the eggs, one at a time.
Mix milk, vanilla essence, cream and buttermilk.
Add a pinch of salt to the flour and add to the egg mixture, alternating with the milk mixture.
Pour into a greased ovenproof dish and bake in a 180 °C preheated oven for one hour or until set and golden on top.
Serve warm with lemon sauce.
LEMON SAUCE
Mix sugar, cornflour, lemon juice and 90 ml water.
Heat in a saucepan, stirring continuously until the mixture thickens slightly.
Remove from the heat and stir in the remaining ingredients. Allow to cool.
Serve the sauce spooned over the buttermilk pudding.
 

Read more on: bake  |  dairy
 

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