This melt-in-the-mouth pudding is a perfect local treat for any occasion. Take care not to overfill the baking dish – the custard rises as it bakes.
|200 ml||castor sugar|
|10 ml||vanilla essence|
|2 l||LANCEWOOD® Buttermilk|
|60 ml||castor sugar|
Preheat oven to 180 °C and grease an oven dish.
Put the butter in bowl and beat until smooth. Add the sugar and beat until light and fluffy.
In a separate bowl, beat eggs and vanilla together. Add to the butter mixture. Sift flour and salt
together. Add the flour and amasi to the butter mixture. Mix well.
Pour the mixture into a oven-proof dish. Put in the oven and bake for 45 minutes or until set in the centre.
Mix sugar and cinnamon together in a bowl. Remove pudding from oven and sprinkle the cinnamon-sugar on top. Return to the oven for 10 minutes more,