|6||cardamom — pods, bruised|
|2||cinnamon — sticks|
|250 ml||nectarines — sliced|
|15 ml||lemon juice|
|custard — to serve|
|370 ml||flour — cake|
|15 ml||Robertson's baking powder|
|5 ml||cinnamon — ground|
|4||eggs — large|
|380 ml||LANCEWOOD® Buttermilk|
|120 ml||butter — melted, cooled|
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.
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