Buttermilk pudding with preserves and cream

Name: Buttermilk pudding with preserves and cream
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 ml flour cake; salt to taste; 625.00 ml milk; 625.00 ml Buttermilk; 3.00 eggs jumbo, separated; 250.00 ml sugar; 1.00 lemon zest only; 5.00 ml vanilla essence; icing sugar for dusting

4 servings

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Dairy

By Food24 November 03 2009

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Ingredients (9)

250.00 ml	flour — cake
	salt — to taste
625.00 ml	milk
625.00 ml	Buttermilk
3.00	eggs — jumbo, separated
250.00 ml	sugar
1.00	lemon — zest only
5.00 ml	vanilla — essence
	icing sugar — for dusting

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Method:

Sift flour and salt into a bowl. Add milk and buttermilk, and mix to a smooth paste.
Whisk egg yolks and sugar until thick and creamy, then add lemon peel and vanilla essence.
Fold flour mixture and egg mixture together.
Whisk egg whites until stiff and, using a metal spoon, fold into flour mixture.
Turn into a greased 2,5 litre ovenproof dish, about 6,5 cm deep. Bake at 180 ºC for about 45 minutes, or until golden.
Dust with icing sugar and serve immediately with your favourite preserve, or with fresh strawberry purée and thick cream.