Baked buttermilk puddings

Preheat the oven to 180 degrees c.
Cream the butter and sugar until smooth, pale and fluffy.

Add the egg yolks one at a time, beating well after each edition.

Add half the sifted flour and half the buttermilk, in two batches, beating until just combined.

Whisk the egg whites until soft peaks form.

Stir in two tbsp egg whites into the batter into the egg whites.

Fill six buttered ramekins with the mixture leaving a little space at the top to place the turkish delight once it’s baked.

Place the ramekins in a baking dish on a folded tea towel.
Fill the baking dish with boiling water so that it comes halfway up the sides of the ramekins.

Bake for twenty minutes.
Serve warm with some fat squares of turkish delight on the top.