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BUTTERMILK PUDDING
Karringmelkpoeding

This is a traditional and still favourite South African Pudding.

Buttermilk was always available on farms and was used in many different dishes and in many ways.

Try this the next time you need a dessert

This was taken from a very old recipe: Some of the measurements are somewhat unusual


Buttermilk Pudding Ingredients

4 eggs [ large ]
50ml (3 tbsp + 1 tsp) butter [measured flat]
200g (7 oz) white sugar
240g (8½ oz) cake flour
2.5ml (½ tsp) salt
280ml (1 cup + 2 tbsp) buttermilk
5ml (1 tsp) lemon zest
10ml (2 tsp) baking powder

Making the Pudding

Preheat oven to 175oC (350oF)

Beat the eggs lightly

Cream the butter and sugar together, in a mixing bowl, until pale and creamy

Then beat in the eggs until the mixture is smooth

Double sift the flour and salt together.

Alternating the flour with the buttermilk, stir into the creamed butter/sugar mixture

Stir in the lemon zest and baking powder

Grease an ovenproof dish and pour the batter into it.

Bake for 30-35 minutes until the pudding has risen and is lightly browned

Serve the Buttermilk Pudding immediately, with a little apricot jam it makes a fine dessert

Probably, on the farm this karringmelkpoeding would have been served with mosskonfyt for dessert

Use the menu and try some more great Traditional South African and African Pudding Recipes


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