Buttermilk pudding

Name: Buttermilk pudding
Yield: 6 servings
Cuisine: Bake
Ingredients: 120.00 g flour cake; 5.00 ml Baking powder; 1.00 ml salt; 15.00 ml butter; 200.00 g sugar; 4.00 eggs extra-large, seperated; 1.00 Buttermilk or sour milk

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (7)

120.00 g	flour — cake
5.00 ml	Baking powder
1.00 ml	salt
15.00 ml	butter
200.00 g	sugar
4.00	eggs — extra-large, seperated
1.00	Buttermilk — or sour milk

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a large 34 x 24 x 7 cm ovenproof dish with margarine or butter. Sift the dry ingredients together in a mixing bowl. Cream the butter and sugar and add the egg yolks, mixing well. Add the dry ingredients alternately with the buttermilk. Mix well after each addition. Beat the egg whites until stiff and fold into the mixture. Pour into the prepared dish and bake for about 50 minutes or until baked through and golden brown. Serve with caramel sauce (see recipe). Serves 6-8.