Buttermilk pudding with preserves and cream

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 250
    ml
    cake flour
  • salt to taste
  • 625
    ml
    milk
  • 625
    ml
    buttermilk
  • 3
    jumbo eggs, separated
  • 250
    ml
    sugar
  • 1
    lemon, grated peel
  • 5
    ml
    vanilla essence
  • icing sugar for dusting
 

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.
 

Read more on: bake  |  dairy
 

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