Name: Impressive buttermilk puds with nectarines
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250 ml sugar; 6 cardamom pods, bruised; 2 cinnamon sticks; 250 ml nectarines sliced; 15 ml lemon juice; custard to serve; 370 ml flour cake; 15 ml Baking powder; 5 ml cinnamon ground; 4 eggs large; 380 ml Buttermilk; 160 ml sugar; 120 ml butter melted, cooled

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Ingredients (13)

TOPPING:

250 ml	sugar
6	cardamom — pods, bruised
2	cinnamon — sticks
250 ml	nectarines — sliced
15 ml	lemon juice
	custard — to serve

PUDDINGS:

370 ml	flour — cake
15 ml	Baking powder
5 ml	cinnamon — ground
4	eggs — large
380 ml	Buttermilk
160 ml	sugar
120 ml	butter — melted, cooled

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Method:

Topping:
Heat the sugar with 250ml water and the whole spices. Bring to the boil. Add the nectarines and reduce the heat. Simmer for 10 minutes. Remove from the heat and add the lemon juice. Set aside while you prepare the puddings.

Puddings:
Use non-stick silicone moulds with pretty shapes or use large greased muffin tins for the puddings. Sift the flour, baking powder and cinnamon into a large bowl. Beat the eggs until light. Add the buttermilk, sugar and melted butter and beat well.

Fold in the flour mixture until the batter is well combined.

Spoon into the prepared moulds so they are three-quarters full. Bake for 12-15 minutes, until golden. Remove from the oven and cool slightly then invert and remove carefully from the tins or moulds.

Remove the spices from the nectarine’s syrup and discard them. Serve the syrup and nectarines spooned over the top of each pudding. Accompany with custard.

Words and image: Ideas magazine

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